Fry Singapore Hokkien Prawn Mee (炒福建虾面)

This was posted on request by one of WeryNice readers (name withheld), thanks for your email.  This is a very common hawker food in Singapore and you can find this in most hawker centers.  Don’t know when it started, but hawkers are already selling this since the 70’s as I recalled.

Ingredients (serve 2)

1. 1 bowl Yellow noodles
2. 1 bowl Bee hoon (thick or thin are ok, I prefer thin)
3. 250 grams Pork belly
4. 8 mid size prawn
5. 1 mid size Squid (sotong)
6. 2 eggs
7. 4 table spoon soya sauce
8. 1 teaspoon salt
9. 4 bowls water (some will dry up in cooking)
10. 4 garlic
11. 5 tablespoon oil (lard can be use for better taste)
12. chilli paste, and calamansi for serving

Method

1. Wash the pork belly, prawn and squid. For the squid cut away the eyes and also using fingers, squeeze out the little ball from the mouth of the squid.  Pull out the head and remove the internals. Peel off the skin with help of finger nails of a small knife.
2. Bring the water to boil in a pot, add in salt, put in the pork belly and simmer for 1 hr.  Remove the pork belly and set a side.  Put in the prawn and squid to boil for 10 mins until cook.  Remove and set aside.  Keep the stock, strain it over a sieve if necessary.
3. Remove the shell of the prawn and set a side.  Cut the pork into thin strips (1/2 cm thick) and cut the squid into rings.
4. Peel and chop garlic.
5. Heat up wok, and add in some oil and chopped garlic and fry till fragrant. Add in yellow noodles and bee hoon and fry. Add in the soya sauce.  Using the stirrer cut the noodles into short strands (or you can cut before cooking).
6. Move the noodles to a side or scoop it out, add the remaining oil and crack in the eggs to fry.  Scramble the eggs immediately, and allow it to fry till solid.  Mix in the noodles, and add in the stock.  Cover the work and allow it to simmer for 5 mins,
7. Open the cover, add in the pork, prawn, squid and stir.  Add more soya sauce to taste if required.  Serve on plate.
8. Before eating, mix with chilli paste (easier to buy from supermarket for small amount, best with dried shrimps or belachan), and freshly squeeze calamansi.