This is a Covid-19 piece. The markets are closed downstairs all due to this pandemic. It was due to re-open on the 14thApril, but the infections in the dormitories for the workers struck. No one knows when the market will open again, as they stuck this ‘to further notice’ sign right in front of the markets.
One of my favourite stalls in this market is the Fried Hokkien Prawn Mee (炒福建虾面). The old uncle is a big grouch, but his skills with preparing his famous dish are impeccable. He stews it just about right! The noodles are not over-cooked, and the flavours are amazing.
And when you have one of those terrible cravings for something so easily accessible, and you don’t have it, you just gonna wanna have it! That’s when I thought of making my own.
Yet, I have a slight craving for the Stew Pork Vermicelli too! It was more like an alternative to Hokkien Mee at that time. And I remembered, I do have some stew pork belly left. Therefore, I sought to create a fusion of both dishes!
Please refer to my post on the simple braised pork for that ingredient:
Recipe
Preparation time: 15 – 20mins
Ingredients (for 4 pax):
- Fresh egg noodles
- Fresh white rice vermicelli
- Garlic
- Braised pork (pork belly or shoulder)
- Prawns
- Bean Sprouts
- Fish cake
Method
Method of making the fried noodle stock:
- After braising the pork, remove the pork from the braising sauce.
- Cool the pork in the refrigerator.
- Dilute the braising liquid to about half its concentration with water.
- Cook the fresh prawns in this braising liquid, careful not to overcook them.
- Remove the prawns from the liquid when they turn red, the shells should be intact. If the shells are frilling means they are over-cooked.
- Remove the shell from the prawns and return just these shells to the braising liquid.
Stew the shells in liquid to infuse the flavour of the prawns in it. This will reduce the liquid too. Strain the shells from the liquid after this step and it is done.
The method of frying the noodles is simple enough:
- In a wok, fry up diced garlic till aromatic.
- Fry the bean sprouts together with the garlic.
- When the bean sprouts are shiny, put in the egg noodles and vermicelli.
- Introduce the braising liquid into the mix and stew the noodles.
- All the cooked deshelled prawns, fish cake, shredded stew pork into the stewed noodles.
There you have it! My very own Covid-19 Fried Hokkien Braised Pork Prawn Mee! Now you can make it too!
Hokkien Mee FAQ
Where is the Fried Hokkien Prawn Mee located?
The Fried Hokkien Prawn Mee (炒福建虾面) stall is located in Fengshan 85 Hawker Centre
What Noodles are used in a Hookien Noodle dish?
Fresh egg noodles (you can purchase these from NTUC or Sheng Siong).
Do I throw away the prawn heads?
NO! These are used, along with the shells and tails, to provide the stock with its stunning flavour (see above).
What is the best fried hokkien mee in Singapore?
Some of the more famous Hokkien Mee stalls include: Come Daily Fried Hokkien Prawn Mee 天天来炒福建虾面 (Toa Payoh), Xie Kee Hokkien Mee 謝記福建面 (Bukit Timah Market & Food Centre), Bedok North 85 Fried Oyster (Fengshan Centre), Havelock Rd Blk 50 Fried Hokkien Prawn Mee 乌桥頭大牌50炒福建虾麺 (Havelock Road).
Dunkle
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