FRIED HOKKIEN PRAWN MEE

Method31 steps

1. 1

   Step 1: Soak the 250 g dried thick vermicelli in tap water while preparing the other ingredients. Use the packet’s soaking guidance and let the strands soften enough to stir-fry without breaking. Drain before frying; keep this soaking water separate from the measured stock water.

   Uses 250 g dried thick rice vermicelli · Tap water, as needed to soak and drain the dried thick vermicelli

2. 2

   Step 2: Separate the heads from the whole prawns (½ kg) and retain them for stock. Devein the bodies and keep them separate from the heads, covered and refrigerated at 4°C (40°F) or below until needed. Avoid washing raw seafood.

   Uses ½ kg whole raw medium prawns, heads retained for stock

3. 3

   Step 3: Clean the two squid by removing the innards, beaks and quills, and pat dry without washing raw seafood. Keep the bodies and tentacles covered and refrigerated until steaming.

   Uses 2 large raw squid

4. 4

   Step 4: Pat the pork belly (200 g) dry and keep it covered and refrigerated until steaming. Avoid washing raw pork.

   Uses 200 g raw pork belly

5. 5

   Step 5: Trim the roots from the bean sprouts, wash them and drain thoroughly.

   Uses Bean sprouts: the author’s 50-cent market purchase, quantity unspecified · Water, as needed to wash the bean sprouts, chives and limes

6. 6

   Step 6: Have the 5 tsp finely chopped garlic ready. Divide it into 1 tsp for the prawn stock and two separate 2 tsp portions, one for each noodle batch.

   Uses 5 tsp finely chopped garlic, divided: 1 tsp for stock and 2 tsp per noodle batch

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   Step 7: Wash the chives, drain and cut into lengths about 4 cm long.

   Uses Chinese chives: the author’s 50-cent market purchase, quantity unspecified · Water, as needed to wash the bean sprouts, chives and limes

8. 8

   Step 8: Cut the 300 g pork fat into small cubes without washing raw pork. Keep cold until rendering.

   Uses 300 g raw pork fat, to render for oil and crisp garnish

9. 9

   Step 9: Wash and halve the six limes, ready for serving.

   Uses 6 limes, halved for serving · Water, as needed to wash the bean sprouts, chives and limes

10. 10

    Step 10: Put the cubed pork fat in the wok and set it over medium-high heat. Stir-fry until the oil has rendered and the pieces are golden and crisp, watching closely to avoid burning.

    Uses All cubed raw pork fat

11. 11

    Step 11: Lift the crisp pork pieces into one bowl. Pour the rendered oil into a separate bowl and retain both separately. The noodle batches will draw measured amounts of this oil; use cooking oil to make up any shortfall if needed.

    Uses Rendered pork oil and crisp pork pieces

12. 12

    Step 12: Heat the stock’s 3 tbsp cooking oil in the wok over medium-high heat. Add the prepared 1 tsp garlic portion and fry until fragrant without burning.

    Uses 3 tbsp cooking oil, for the stock · Only the prepared stock garlic portion: 1 tsp

13. 13

    Step 13: Add only the retained prawn heads to the garlic pan. Fry and mix, pressing the heads to release their juices.

    Uses Fragrant stock garlic and cooking oil · Only the retained prawn heads, excluding the separate prawn bodies

14. 14

    Step 14: Add the 800 ml boiling stock water. Bring to a simmer and cook for 10–15 minutes, checking after 10 minutes, until the orange oil rises. Turn off the heat, strain the liquid through a sieve into a pot and discard the heads.

    Check the prawn stock · 10 minUses Fried prawn heads, garlic and pan juices · 800 ml boiling water, for the prawn stock

15. 15

    Step 15: Prepare the external steamer water and bring it to a full boil. Place the retained prawn bodies in a deep plate and steam for about 4–5 minutes from steady steam, checking after 4 minutes. Continue until pearly and opaque throughout, then remove the plate.

    Check the steamed prawns · 4 minUses Only the retained prawn bodies, excluding heads used for stock · Water, as needed in the external steamer, topped up when required

16. 16

    Step 16: Check and top up the external steamer water if needed. Steam the prepared squid in a deep plate for about 10 minutes from steady steam, until opaque and cooked through. Remove the plate and retain the released juices separately with the squid.

    Steam the squid · 10 minUses Prepared squid bodies and tentacles · Water, as needed in the external steamer, topped up when required

17. 17

    Step 17: Check the steamer water again. Steam the prepared pork belly in a deep plate over high heat for about 15–20 minutes from steady steam, checking after 15 minutes. Continue until cooked through and its centre reaches 63°C (145°F), then rest for at least 3 minutes before cutting. Retain its released juices.

    Check the steamed pork belly · 15 minUses Prepared raw pork belly · Water, as needed in the external steamer, topped up when required

18. 18

    Step 18: Add only the retained squid and pork-belly juices to the strained prawn stock. Keep the cooked solids separate. Measure the combined broth and divide it into two equal shares, one for each noodle batch. Keep each share hot until needed.

    Uses Only the strained prawn stock, excluding discarded heads and sieve solids · Only the released squid juices, excluding the cooked squid · Only the released pork-belly juices, excluding the cooked pork

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    Step 19: Remove the shells from the cooked prawns and retain the peeled meat for the noodle batches.

    Uses Only the cooked prawns, excluding any separate plate liquid

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    Step 20: Cut the cooked squid bodies into cross-section slices about 0.5 cm thick and the tentacles into strips. After the pork has rested for at least 3 minutes, cut it into strips. Divide the prawns, squid, pork, drained sprouts and chives into two equal portions. Keep the second batch’s cooked proteins hot while frying the first.

    Uses Only cooked squid bodies and tentacles, excluding the juice used for broth · Only the cooked pork belly, excluding the juice used for broth · Peeled cooked prawns · Only the trimmed, washed and drained bean sprouts, excluding wash water and trimmings · Only washed and cut chives, excluding wash water

21. 21

    Step 21: For the first batch, heat 3 tbsp of the rendered pork oil (2 tbsp) and 2 tbsp cooking oil in the wok over high heat. If the rendered oil is insufficient, make up that measured 3 tbsp draw with cooking oil. Divide the drained vermicelli and ready yellow noodles (400 g) into two equal portions, reserving one portion for the second batch.

    Uses 3 tbsp drawn from the separated rendered-pork-oil supply · Cooking oil, only if needed to make up the measured rendered-pork-oil draws · 2 tbsp cooking oil, first noodle batch · Only all soaked, softened and drained vermicelli, excluding soaking water · 400 g fresh ready yellow noodles

22. 22

    Step 22: Add the first portion of yellow noodles to the hot wok, followed by the first portion of drained vermicelli. Scoop and flip gently to combine without breaking the strands. Keep the other noodle portion separate.

    Uses Only the first noodle portions and heated first-batch oils, excluding the reserved second-batch noodles

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    Step 23: Add the first batch’s ½ tsp salt and ½ tsp light soy sauce. Draw 3 tbsp broth from the first batch’s reserved broth share and add it to the noodles, keeping the remainder of that same share for later. Mix and fry for 3–4 minutes, checking after 3 minutes.

    Fry the first noodle batch · 3 minUses First-batch noodles and oils in the wok · ½ tsp salt, first batch · ½ tsp light soy sauce, first batch · 3 tbsp from the first batch’s own broth share, retaining that share’s remainder

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    Step 24: Push the first-batch noodles to one side. Add another 2–3 tbsp rendered pork oil in the cleared area, making up only any shortfall with cooking oil. Add the first batch’s prepared 2 tsp garlic portion and fry until fragrant without burning.

    Uses Only the first-batch seasoned noodles and pan coating, excluding the separately retained broth remainder · Additional rendered pork oil for the first egg stage: 2–3 tbsp · Cooking oil, only if needed to make up the measured rendered-pork-oil draws · Only the first noodle-batch garlic portion: 2 tsp

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    Step 25: Crack the first batch’s three eggs over the garlic and break them up gently. Drizzle 1 tsp fish sauce over the eggs and swirl. Leave the underside to set and brown lightly before turning.

    Uses First-batch noodles and fragrant egg-stage garlic/oil · 3 large eggs, first batch · 1 tsp fish sauce, first batch

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    Step 26: Flip the first-batch noodles over the lightly browned egg. Add the first half of the drained bean sprouts and stir-fry until thoroughly cooked and hot through, with the egg set throughout.

    Uses First-batch noodles, fish-seasoned eggs and oils · Only the first half of the drained sprout output, excluding cooked proteins, chives and the second portion

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    Step 27: Add the remainder of the first batch’s broth share, after its earlier 3 tbsp draw. Cover the wok and simmer for a few minutes until the noodles absorb the broth. If they become too dry, add a little of the optional additional water as needed.

    Uses First-batch noodles, cooked sprouts and egg · Only the first batch’s separately retained broth remainder, after the 3 tbsp draw, excluding the noodles · Additional water, only if the noodles become too dry

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    Step 28: Add only the first portions of cooked prawns, squid, pork and chives. Mix gently until the entire batch is hot through.

    Uses First noodle batch after absorbing its broth · Only the first cooked-prawn, squid, pork and chive portions, excluding sprouts already added and the second portions

29. 29

    Step 29: Taste the first batch and add a little optional finishing light soy sauce only if needed. Transfer it to three plates and serve hot.

    Uses Completed first noodle batch · Additional light soy sauce, only to taste after cooking each batch

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    Step 30: Repeat steps 21–29 for the reserved second noodle portion: heat 3 tbsp rendered pork oil with the remaining 2 tbsp measured cooking oil; add its noodles, the remaining ½ tsp salt and ½ tsp measured soy sauce, and 3 tbsp from its own broth share. Fry for 3–4 minutes, checking at 3. Push the noodles aside, add another 2–3 tbsp rendered pork oil and the remaining prepared 2 tsp garlic; make up only any rendered-oil shortfall with cooking oil. Add the remaining three eggs and 1 tsp fish sauce, let the underside set and brown lightly, then fold the noodles over. Add the second drained sprout portion and cook thoroughly hot through. Add only the remainder of this second broth share and simmer until absorbed, using optional water only if needed. Mix in the second cooked-prawn, squid, pork and chive portions and heat through, taste for optional soy and plate into three more portions.

    Uses Only the reserved second yellow-noodle and drained-vermicelli portion, excluding first-batch noodles and oil · Second-batch rendered-oil draws: 3 tbsp initially, then another 2–3 tbsp; only oil, excluding crisp garnish · Cooking oil, only if needed to make up the measured rendered-pork-oil draws · 2 tbsp cooking oil, second noodle batch · ½ tsp salt, second batch · ½ tsp light soy sauce, second batch · Only the complete reserved second broth share, drawn first as 3 tbsp and then its own remainder · Only the second noodle-batch garlic portion: 2 tsp

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    Step 31: Serve both batches hot with the halved limes, some of the retained crisp pork pieces and optional ready sambal chilli. Keep any unused rendered oil separate from the dish.

    Uses Three completed first-batch plates · Three completed second-batch plates · Only the washed, halved serving limes, excluding wash water · Only crisp pork pieces as a garnish, excluding the separate rendered oil · Ready sambal chilli, to serve, optional