There are two ways of cooking prawn mee; the complicated way or the cheat's way.
The complicated way involves a lot of ingredients such as pork ribs, belly pork, prawn heads and prawn shells to make a good stock. But, making the stock itself can take up to 6 hours as you would want to simmer it til its richly flavoured. As good as it sounds, it can be a rather tedious and lengthy cooking process in the kitchen.
So, most of the time, if I want my fix of Hokkien Prawn Mee, I either go to Little Penang or make my own, the cheat's way. It is pretty satisfying and ALMOST as good as the real thing. And it is almost effortless to cook!
Hokkien Prawn Mee
Preparation time: 5 minutes
Cooking time: 5-10 minutes
1/2 onion, sliced thinly
Meehoon, soaked in water for 15 minutes (or yellow noodles if you prefer those)
2 tbsp Instant prawn noodle paste
6 raw king prawns, peeled
1 egg, boiled and halved
500ml of water
1 tsp dried shrimp paste (optional)
1. Bring the water to boil in a small saucepan.
2. Add the onion and prawn noodle paste. If you prefer your soup spicier, then add the dried shrimp paste.
3. Add the meehoon (rice noodles) and prawns and simmer for 1 1/2 minute.
4. Finally, add the beansprouts and simmer for a further 1 minute.
5. Serve immediately and garnish with mint leaves and hard-boiled egg.
The cheat's Hokkien Prawn Mee
Note: If you do have some extra time, you can boil the shells from the peeled prawns in water and a little salt for 30 minutes, drain, and then putting in the rest of the ingredients. This will make your broth a lot more flavoursome and sweeter.