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They are many varieties to this with the most famous being the Pork Rib Prawn Mee. A simple and satisfying noodle dish that can be found in many parts of Asia. Eat it ‘dry’ to savour the delicious taste of fresh prawns, or with soup, to enjoy a rich broth that’s been made from a stock of prawns and pork or chicken. Served with your choice of noodles, made from rice flour, wheat flour or eggs, the dish also includes prawns, slices of boiled pork, bean sprouts and sometimes a leafy vegetable.

The final touch comes in different forms; sometimes a dash of mild chilli powder, sometimes a spicy sambal made from chilli and shrimp paste, or, most often, sliced fresh red chillies swimming in light soy sauce.

Recommended

• Beach Road Prawn Mee
  370 East Coast Road
  Opening hours: 8am - 3pm daily

Recipe

Ingredients

Prawn and Pork Stock
*1Tbsp peanut oil *200gm pork fat, cubed *15 shallots, thinly sliced *300gm pork ribs *300gm meaty pork bones *1 pork tail *5 dried red chillies *At least 4 cups of loosely packed prawn heads and shells, including those of 12 large tiger prawns (to be used later for topping) which have been de-veined and set aside *3 litres water *1 tsp salt *1 tsp black peppercorns *3 cloves *1 cinnamon stick *1 star anise *2 Tbsp gula melaka (palm sugar), or more *2 Tbsp light soy sauce, or more
Heat wok over high flame until very hot. Add oil and pork fat dice, which will release a lot of oil as it crisps and browns. Remove, drain well on paper towels, and set aside (to be used later for topping). Now fry the shallots in the same wok till golden brown. Remove, drain well on paper towels, and set aside. Turn flame down to medium-high. Stir-fry the pork ribs, bones, tail and chillies (in batches if necessary) till crusty and golden brown. Remove and place in a roomy stock pot. Set aside. Turn flame down to medium. Add prawn heads and shells to the wok, frying slowly until shells are crisp, caramelised and well-coloured. Remove and add to stock pot. Add water, salt, peppercorns, cloves, cinnamon, and star anise to stock pot. Bring to the boil. Turn down to a leisurely simmer. Simmer for 4 to 6 hours, until stock tastes richly flavoured and is the colour of tea. Add palm sugar and soy sauce to taste. Simmer another 30minutes. Strain stock. Set aside.
Toppings & Garnishes
*12 large tiger prawns, de-shelled and de-veined (from making the stock earlier), poached 2 minutes in simmering salted water till cooked, drained, sliced lengthwise *Fried pork fat cubes (from making the stock earlier) *Fried shallots (from making the stock earlier) *6 pork spare ribs, cubed, rubbed with 1 Tbsp soy sauce and steamed over high heat for 2 hours (add resulting juices to stock; set meat aside) *2 finely sliced fresh red chillies, placed in a small bowl with 3 Tbsp light soy sauce *Large handful of beansprouts, topped and tailed *Large bunch of kangkong (water convolvulus, or morning glory; substitute spinach if unavailable), thoroughly rinsed, woody stems discarded, leaves plucked with a little hollow tender stem attached *Pinch of bicarbonate of soda (baking soda)
Prepare all the toppings and garnishes as described up to the red chillies macerated in soy sauce. Set aside in individual bowls. Blanch beansprouts and kangkong separately in a large pot of boiling water into which a tiny pinch of bicarbonate of soda has been added (this helps retain colour). Drain very well and set aside.
*1 kg Hokkien mee (fresh yellow egg noodles)
*200gm beehoon (dried rice vermicelli)
When ready to eat, blanch Hokkien mee and beehoon separately in large pot of boiling water. Drain well. Divide both into deep roomy serving bowls. Top with prawns, pork cubes, beansprouts, kangkong, fried shallots and fried pork fat. Bring soup to the boil. Ladle over each bowl of noodles and serve immediately. Let diners help themselves to the chillies and soy sauce. Alternatively, bring everything out on separate serving dishes for everyone to help themselves, including the hot stock in a large pitcher or bowl.