Prima Taste Prawn Mee
A popular noodle dish first found along Hokkien Street in Singapore’s Chinatown in the early fifties, Prawn Mee has remained one of Singapore’s enduring favourites. The secret to good Prawn Mee is in the soup, which is cooked to a rich flavourful stock with succulent prawns, meat and spices. Authentic Prawn Mee is always accompanied with chilli powder for that extra oomph.
Simple
Simple
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INGREDIENTS
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Serves 3-4
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500 mlWater
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6 nosPrawn
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1 pktPrawn Stock Mix **
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50 gLean pork, sliced
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1 pktPrawn Mee Chilli Powder **
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280 gHokkien noodle
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1 pktFried Shallot & Oil **
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56 gBean sprouts (optional)
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30 gKangkong (water spinach, optional)
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40 gRed chilli, sliced (optional)
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** Included in Prima Taste pack.
Steps
- 1. Fill pot with 500 ml water and bring to boil. Add prawns and cook on high heat till cooked. Remove and cool in cold water. Deshell prawns and set aside as garnish.
- 2. Add Prawn Stock Mix, sliced lean pork. Bring to boil till meat is cooked.
- 3. Put Hokkien noodle, bean sprouts and kangkong in boiling water for about 5 secs (or cook noodle according to noodle packet instructions). Shake off excess water and portion into individual bowls.
- 4. Garnish each serving with deshelled prawns and sliced lean pork. Pour Prawn Soup over. Garnish with Fried Shallot & Oil as desired and Prawn Mee Chilli Powder into soup. Serve immediately.
- VARIATION
- You may use,
- - Meat such as chicken instead of lean pork.
- - Spaghetti, linguini or dry rice vermicelli instead of Hokkien noodle.
- This pack may also be used to cook Fried Hokkien Prawn Mee. Cooking instructions can be found inside pack or on our website.
- STORAGE
- Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
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INGREDIENTS
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700 mlWater
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15 gVegetable oil or pork lard oil
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240 g 8 nosSea prawns, medium-sized (Devein, remove prawn heads & set aside for frying)
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1 pktPrawn Stock Mix **
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80 gLean pork, sliced
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560 gFresh flat Hokkien noodle
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56 gBean sprouts
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32 gKang kong
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1 pktFried Shallot & Oil**
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1 pktGarlic Powder **
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1 pktPrawn Mee Chilli Powder **
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12 gRed chilli, sliced
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32 gLight soya sauce
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100 g or as desiredFried pork lard
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** Included in this Prima Taste pack.
Steps
- Step A
- 1. Heat pot with vegetable oil/ pork lard on medium heat. Fry and crush the prawn heads for 2 min or till fragrant.
- 2. Fill pot with 700ml water and bring to boil. Add prawns and cook on high heat till cooked (approx. 1 to 2 mins). Strain the stock into a pot. Remove and cool in cold water. Press the prawn heads down to extract flavourful bits. Deshell prawns and set asid
- 3. Add Prawn Stock Mix and sliced lean meat,
- 4. stir and bring to boil.
- 5. The Prawn soup is ready.
- 6. Note : You should get about 850 ml prawn soup for serving or you may adjust to your desired taste
- Step B:
- 1. Blanch noodles, bean sprouts and kang kong in boiling water for approx. 5 seconds.
- 2. Shake off excess water and put into a bowl. Toss noodle with ½ teaspoon of shallot oil and pork lard oil respectively.(Note: Recommend to blanch noodle one portion at a time)
- 3. Garnish each serving with prawns and sliced lean pork. Stir the boiling prawn soup gently and scoop it into the bowl.
- 4. Garnish with Fried Shallot & Oil, crispy pork lard, Garlic Powder and Prawn Mee Chilli Powder as desired .
- 5. Serve immediately with sliced red chilli and and light soya sauce.
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INGREDIENTS
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What You Need:
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1000 mlWater
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15 gVegetable oil or pork lard oil
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320 g 8 nosSea prawns, large-sized(Devein, remove prawn heads & set aside for frying)
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1 pktPrawn Stock Mix **
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80 g/ pcHind lean pork
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320 gPork belly ribs
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560 gFresh flat Hokkien noodle
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56 gBean sprouts
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32 gKang kong
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1 pktFried Shallot & Oil**
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1 pktGarlic Powder **
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1 pktPrawn Mee Chilli Powder **
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12 gRed chilli, sliced
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32 gLight soya sauce
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100 g or as desiredFried pork lard
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** Included in this Prima Taste pack.
Steps
- Step A
- 1. Heat pot with vegetable oil/ pork lard on medium heat. Fry and crush the prawn heads for 2 min or till fragrant.
- 2. Fill pot with 1000ml water and bring to boil. Add prawns and cook on high heat till cooked (approx. 2 mins). Remove and cool in cold water. Deshell prawns and set aside. Put the prawn shell back into the pot.
- 3. Add hind lean pork and pork belly ribs into pot, bring to boil and lower heat to medium to boil. Cover the pot, stir occasionally. Remove hind lean pork at 25th min to slice.Cover pot. Open the cover at 50th min and strain the stock into a pot.Open the c
- 4. Add Prawn Stock Mix and bring to boil.
- 5. The Prawn soup is ready.
- 6. Pour some hot prawn soup to soak the sliced lean pork and pork ribs to keep warm.
- 7. Note : You should get about 850 ml prawn soup for serving or you may adjust to your desired taste
- Step B:
- 1. Blanch noodles, bean sprouts and kang kong in boiling water for approx. 5 seconds.
- 2. Shake off excess water and put into a bowl. Toss noodle with ½ teaspoon of shallot oil and pork lard oil respectively.(Note: Recommend to blanch noodle one portion at a time)
- 3. Garnish each serving with prawns, sliced lean pork and pork belly ribs. Stir the boiling prawn soup gently and scoop it into the bowl.
- 4. Garnish with Fried Shallot & Oil, crispy pork lard, Garlic Powder and Prawn Mee Chilli Powder as desired .
- 5. Serve immediately with sliced red chilli and garlic soya sauce.
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INGREDIENTS
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1000mlWater
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15gVegetable oil / Lard oil
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320gSea prawns (deveined), large sized
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80g / pcHind lean pork
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56gBean sprouts
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32gKang kong
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12gRed chilli
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560gFresh flat Hokkien noodles
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100g or as desiredFried pork lard
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1 pktPrawn Stock Mix**
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1 pktFried Shallot & Oil**
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1 pktGarlic Powder**
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1 pkt**included in this Prima Taste pack
Steps
- 1. Remove prawn heads, devein and set aside.
- 2. Heat pot with vegetable oil / pork lard oil on medium heat.
- 3. Fry and crush down the prawn heads.
- 4. Fill pot with 1000ml water and bring to boil.
- 5. Add prawns and cook on high heat till cooked (approx. 1 to 2 mins).
- 6. Remove and cool in iced water.
- 7. Deshell prawns and set aside.
- 8. Put the prawn shells back into the pot.
- 9. Add hind lean pork, pork belly ribs and bring to boil.
- 10. Lower heat to medium.
- 11. Cover the pot.
- 12. Stir occasionally.
- 13. Remove hind lean pork at 25th min to slice.
- 14. Open the cover at the 50th min and strain the stock into a pot.
- 15. Remove pork belly ribs and set aside as garnishes.
- 16. Press the prawn heads down to extract flavourful bits.
- 17. Add Prawn Stock Mix into the pot and bring it to boil.
- 18. The prawn soup is ready.
- 19. Pour some hot prawn soup to soak and keep the sliced lean pork and pork ribs warm.
- 20. Blanch noodles, bean sprouts and kang kong in boiling water.
- 21. Shake off excess water and put into a bowl.
- 22. Toss noodles with ½ teaspoon of pork lard oil and Shallot Oil respectively.
- 23. Garnish each serving with prawns, sliced lean pork and pork belly ribs.
- 24. Stir the boiling prawn soup gently and scoop it into the bowl.
- 25. Garnish with Fried Shallot & Oil, crispy pork lard, Garlic Powder and Prawn Mee Chilli Powder as desired.
- 26. Serve immediately with sliced chilli and light soya sauce.
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INGREDIENTS 材料
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虾汤配料 / Prawn Stock Mix
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炸葱油 / Fried Shallot & Oil
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大蒜粉 / Garlic Powder
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虾面辣椒粉 / Prawn Mee Chilli Powder
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熟扁福建面,280克
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或干扁福建面,130克
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水,500毫升
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瘦肉,切片,50克
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虾,6 只
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豆芽(可任选),56克
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蕹菜(空心菜,可任选),30克
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红辣椒,切片(可任选),40克
Steps 烹煮法
- 1. 把500毫升的水煮沸。
- 2. 加入虾, 以大火将虾煮熟。
- 3. 将虾取出放入冰水中。
- 4. 去壳待用。
- 5. 加入虾汤配料(Prawn Stock Mix)
- 6. 及切成片的瘦肉,
- 7. 煮沸并至瘦肉熟透。
- 8. 将福建面、豆芽和蕹菜放进沸水里烫5秒钟 (或根据面条包装上烹调说明烹煮面条)。
- 9. 沥干水分,盛在个别的碗。
- 10. 加入去了壳的虾和切成片的瘦肉,
- 11. 再倒入虾汤。
- 12. 放入适量的炸葱油(Fried Shallot & Oil),
- 13. 大蒜粉(Garlic Powder)
- 14. 及虾面辣椒粉(Prawn Mee Chilli Powder),
- 15. 即可食用。
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