I love hawker food. If I were to name the individual dishes that I love (and miss), I probably need a whole blog post! haha But one of my ultimate food I love is no doubt prawn noodle soup. The best part of this dish is of course the soup! I would always finish every drop of the soup and leave an empty bowl behind!
Mum has replicated this dish many times when I’m back in Singapore for a holiday and has taught me the steps to making it. So I needed to practice making it, or I would definitely forget! Plus, I froze the prawn heads from the cheesy butter prawns I’ve made (twice) and have enough to make a good prawn stock.
1 bulb of garlic, finely chopped
500g prawn heads
1 tsp salt
2 tbs shallot oil
1 litre hot water
1) In a medium-sized pot, heat the shallot oil and fry the garlic on medium heat, stirring continuously until fragrant, and slightly golden brown. Careful not to burn the garlic, as it will leave a bitter taste in the stock.
2) Add the prawn heads and fry till the shell turns orange-red colour. Using a masher, light press the heads to get maximum flavour. Give the prawn heads a good stir before adding the hot water.
3) Boil the prawn stock for 20 minutes before straining the stock through a sieve. Reserve the prawn stock while you prepare the other components of the dish.
Prawn Mee Soup (虾面汤)
800g pork bones, blanch in boiling water for 5-10 mins
1 bulb of garlic, left whole
3 litres of hot water
prawn stock (recipe above)
8 whole prawns, sliced length-wise and deveined
50g bean sprouts, blanched
a bunch of choy sum, cut into 2-inch pieces and blanched (can use any green leafy vegetables)
12 slices of fish cake, blanched
noodles, any type you like (I used thick rice vermicelli)
1 tsp salt
1 tsp ground white pepper
4-5 tbs fish sauce, or more if you think it’s not salty enough
1 tbs shaoxing wine
fried shallots, for garnish
chilli powder, to serve
1) In a large heavy-based pot, bring the 3 litres of water to a boil, then add the pork bones and allow it to boil for 1 hour. Add the bulb of garlic and add the prawn stock.
2) Add the salt, pepper, fish stock and shaoxing wine and allow the stock to simmer on low heat for at least another 2 hours (or more if you have the time).
3) Just before serving, add the prawns into the pork & prawn stock and cook it until the prawns have turned orangey-red. Take it out and set a side.
4) Plating up : Place a tsp of shallot oil and fried shallots at the base of a big bowl. Add the noodles and give it a good toss. Place the blanched bean sprouts, vegetable, fish cake and prawns on top of the noodles. If you fancy more protein, dish out some of the pork ribs into the bowl as well.
5) Add as much soup as you like into the bowl with a ladle and serve with more fried shallots. Add some chilli powder if you want to add some kick to the soup, I don’t have my prawn mee soup without adding it!
PS : There should be heaps of soup left, so you can always freeze it up and use at a later stage or just have more of the deliciousness the next day! (: