Hokkien Prawn Mee (Shrimp Noodles) is one of Singapore’s most popular street foods. It is a stir-fried dish with egg and rice noodles in a deliciously fragrant stock. Brimming full of robust flavors including plump shrimp, tender calamari, zesty hits of lime and rounded off with a spicy sambal sauce. Here is my rendition without any pork or lard. Make sure you make extra as it tastes even better the next day.
- 16oz egg noodles
- 16 oz rice noodles (re-hydrate if using dried)
- 4 garlic cloves (minced)
- 2 green onion stalks
- 1/2 lb shrimp
- 1/2lb calamari rings
- 2 limes
- 4 eggs
- shrimp paste
- fish sauce
- chili garlic sauce
- Fill a pot with 6 cups of water and bring to the boil
- Blanch shrimps and calamari rings.
- Remove shrimps and calamari rings. Set aside
- Add 2 tbsp of shrimp paste and a splash of fish sauce to the stock.
- Mix and simmer for about 5minutes.
- Coat a large wok with vegetable oil and scramble the eggs.
- Remove the eggs and set aside.
- In the same wok coat with vegetable oil and brown the garlic.
- Loosen up the noodles and add to the wok.
- Ladle in the shrimp broth and simmer until the noodles are tender.
- Put on a lid to let the broth infuse into the noodles.
- Ladle in the rest of the broth and add more water if required.
- For the sambal style sauce combine 3 tbsp chili garlic sauce and 1tbsp shrimp paste.
- Serve on a plate layer the noodles, cooked shrimp, calamari and chopped cucumber.
- Lastly, drizzle lime juice generously over the dish.