For a few days now, I've been tempted by various home cooks' posts of their Fried Hokkien Prawn Noodles in a Facebook recipe sharing group. It's been ages since the last I've made this one pot meal at home and for a long time now I've been resisting to queue for a plate of Fried Hokkien Prawn Noodles at the food centre, for it's usually heavily laden with pork lad and fats.
Finally, I've been enticed enough to make a wok of my very own Fried Hokkien Prawn Noodles. You see, one of the deterrence of making this dish at home was the prep time and the amount of prawns I'd need in order to achieve the decently sweet broth for the noodles (read: time consuming and hefty price to pay for ingredients, not withstanding the cholesterol level I'll be injecting into mine and my family's bodies). But I've discovered this Prima Prawn Noodles Premix and felt that there's no harm in cutting myself some slack and just use the premix.
With the premix it made prepping the meal so much easier. And here's how you can prepare this delicious meal at home too!
1 box of Prima Taste Prawn Mee Premix
200gms Yellow Noodles (package read as Hokkien Noodles)
200gms Thick Rice Vermicelli (also known as Laksa Noodles)
100gms bean sprouts
4-5 stalks of chinese chives (cut into 2cm long strips)
300gms Tiger Prawns
2 Medium size Squids
200gms Pork Belly
2tbsp Light Soya Sauce
2 large eggs (whisked)
4-5 cloves garlic minced
1) Clean the prawns (leave the shell in tact), squid and pork belly thoroughly
2) Boil a pot of water (500ml) and add the Prima Premix Soup Stock
3) After water is boiled add pork belly, prawns and squid, let it simmer for 1 min before lifting the squids out of the pot and set it aside.
4) When the colour of the prawn shells have turned orange lift the prawns out and set it aside
5) Leave the pork belly in the pot of water and let it simmer under medium low heat for a further 5-10mins.
6) Peel the prawn shells quickly and lift out the pork belly from the pot before adding the prawn shells back into the simmering pot of water.
7) Let the prawn shells simmer for 20mins (this will add flavour to the soup stock).
8) Cut the squids into rings and set it aside for later use
9) Once soup stock is ready, prepare a wok or a deep frying pan.
10) Heat up 2-3 tsp of oil and add the garlic, saute for about 1 min
11) Add 3/4 of the whisked egg and let it fry for 2 mins or till cooked
12) Add the noodles (both yellow and vermicelli) give it a toss for about 1 min
13) Ladle in 3-4 scoops of broth into the noodles and let it simmer for approx 2 mins
14) Add the bean sprouts and simmer further for 2-3mins
15) Give the noodles a light stir and add light soya sauce
16) Throw in the chives at this point and stir for a min before adding the meat, squid and prawns
17) Add the remaining eggs into the noodle mixture and give it a last toss/stir before turning out the flame.
18) Serve with lime juice and sambal chilli
*Disclaimer: This post is purely out of sharing, I was not gifted nor compensated for using Prima's Prawn Mee premix.