Hokkien Prawn Mee (Spicy Prawn Noodle Soup)
Hokkien prawn mee is a signature hawker noodle soup from Singapore, built on a dual-stock foundation of roasted shrimp shells and pork bones. The shrimp are separated into shells and meat; the shells are fried with garlic until deeply browned and fragrant, which is the step that determines the broth's intensity. Pork stock joins the pan and the mixture simmers for twenty minutes before straining, yielding a clear but concentrated liquid. Egg noodles and the reserved shrimp meat cook directly in this broth, and fish sauce is added to reinforce the marine umami. The traditional accompaniment is a spoonful of sambal chili paste that sits on top and gradually dissolves into the soup, introducing controlled heat with each successive sip. Chopped scallion provides a fresh, green contrast to the rich broth.
Adjust Servings
Instructions
- 1
Peel shrimp and separate shells from meat.
- 2
Sauté shrimp shells and garlic in oil to build aroma.
- 3
Add pork stock, simmer 20 minutes, and strain.
- 4
Cook noodles and shrimp meat in the broth and season with fish sauce.
- 5
Serve in bowls topped with sambal and scallion.
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Nutrition (per serving)
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