After so many months of feeling sick around food, I have decided that I should be a good wife to start cooking homecook meals for the hubby. Today we had Hokkien Prawn Mee. First attempt. Not very successful, but edible. Haha..
Here's the recipe that I followed:
The recipe serves four, so I cut most of the ingredients in half. I'm not confident in handling octopus, so I left that out. Then for the pork belly, sadly, I could not find in NTUC. Here's the modified list of ingredients and steps.
- 150 gms Laksa Noodles
- 100 gms Hokkien Noodles
- 8 prawns
- 1 piece fish cake, sliced thinly
- 1 Tbsp garlic, minced to a paste
- 1 Tbsp of chopped garlic
- a few drops of Asian Sesame Oil
- 2 Tbsp Oil
- 2 Eggs, beaten with a little salt and pepper
- ½ cube Chicken Couillon Cube (Knorr)
- 2 cups Water
- calamansi lime and chili sambal to serve – if desired
- Clean and devein the prawns. Rinse and drain. (Reserve the shells)
- Marinate the prawns in the garlic and sesame oil .
- Soak the noodles in hot water to soften for 10 minutes. Drain.
- In a medium sized sauce pan, heat oil. Add the reserved prawn shells and stir-fry well till nice and pink and they emit a lovely aroma.
- Add the Water and Stock.
- Bring to a boil on high heat. Then turn down the heat to low and simmer for 10 minutes.
- In a large wok, heat 1 Tbsp oil.
- Add the marinated prawns when the wok is very hot and stir fry continuously, not allowing the prawns to stick to the wok. Stir fry till the prawns are tender.
- Remove to a plate.
- In the remaining oil in the wok, add the beaten eggs and scramble lightly. Move to the side of the wok add oil and chopped garlic to the center of the wok. Allow to turn light golden then add the drained noodles.
- Toss and fry the noodles continuously on high heat, coating the noodles thoroughly with the eggs and oil.
- Add in the fishcake.
- Add 1 large ladle of the stock (without the shells) and stir cook the noodles till the stock evaporates.
- Now add up to 1 cup of the stock into the wok and stir. Taste for saltiness and add salt if needed.
- Cover the wok with a lid and cook on medium low heat for 5 – 7 minutes, Allowing the noodles to steam in the prawns essence.
- Serve with as much more stock as you like, topped lime and chili sambal to use as desired.
The hubby thinks it's not too bad, just that the dish is a little short on ingredients. If only there's pork belly.