Hokkien Prawn Mee

Method

• Step-by-step Method for Hokkien Prawn Mee
• Soak rice noodles in warm water until soft, then drain and set aside
• Rinse prawns, peel and devein, reserve shells separately
• Slice pork into thin strips, set aside
• Slice fishcake into thin diagonal pieces, set aside
• Rinse bean sprouts in cold water, drain and set aside
• Beat egg in a small bowl, set aside for later
• In a separate pan, heat a little oil and fry shallots until crisp and golden, set aside on paper towel
• In a pot, add water and prawn shells, simmer for 20 minutes to create a stock, strain and reserve
• In a pan, add oil and quickly stir-fry pork slices until just cooked, remove and set aside
• In the same pan, add prawns and cook until pink, remove and set aside
• Pour beaten egg into the pan, swirl to form a thin omelette, cook, roll and slice thinly
• Quickly stir-fry fishcake slices until just warmed through, remove and set aside
• In the same pan, add a little oil, then the soaked rice noodles, stirring to heat through
• Add cooked pork, prawns, fishcake, bean sprouts, and toss briefly to combine
• Pour in prawn stock, add dark soy sauce and a dollop of chilli paste, toss to coat the noodles
• Simmer until the noodles absorb some of the sauce and are piping hot
• Adjust seasoning with a squeeze of lime juice
• Plate noodles in bowls, garnish with egg strips, fried shallots, and fresh coriander leaves
• Serve immediately with extra chilli paste and lime wedges on the side