Fried Hokkien Prawn Noodles

Besides the fish ball noodle, this is another must have noodle dish for me each time I head home.

This Singapore version of fried Hokkien prawn noodle is different from KL's version of Hokkien Mee , which is thick yellow noodle braised in dark soya sauce. We have the dark version as well, I'm not sure where the noodle originates from. But I know how my family members differentiate this two noodle dishes, accordingly to my brother-in-law, this version is Fried Hokkien Prawn Mee whereas the dark version is simply Hokkien Mee.

Since this is not available in KK, I've got to find a way to curb my craving. I've tried the ready-to-cook paste from Prima Taste but the taste just don't seem to be the one I'm looking for !

I tried the version from Local Delights, under the series of Joy Of Cooking books & everyone likes it !

I have the habit of freezing the shells after peeling prawns, so I'll have enough shells to yield extra flavour each time I need to make prawn stock. I always double the quantity called for in a recipe.

Ingredients :
Serves 4

200g Belly pork
250g Medium-sized prawns
300g Squid (skin, eye & ink sac removed)
850ml Water
2 Tbsp Fish sauce
1/2 Tbsp Sugar
4 Eggs (beaten)
400g Fresh yellow noodle (scalded)
200g Rice vermicelli (scalded)
300g Bean sprouts
2 Tsp Chopped garlic
100g Chives (cut into 5cm lengths)

Condiments :
2 Limes (halved)
Chilli sauce to taste (smabal chilli, not Maggi)

Cook belly pork, prawns & squid in boiling water. Cut belly pork into strips. Remove prawn heads & shells. Slice quid into rings.

Combine fish sauce & sugar with the water from boiling the pork, prawns & squid. Mix well to make stock.

Heat wok till hot, add 4 tbsp of oil, pour in beaten eggs. When the eggs are cooked, cut into smaller pieces using spatula.

Add noodles, rice vermicelli & bean sprouts. Pour in 1/3 of the stock then cover & cook over moderate heat till noodles are almost dry.

Add another 1/3 of the stock & cover. Continue to cook till noodles are almost dry.

Push noodles to one side of wok. Add 2 Tbsp of oil & chopped garlic. Saute garlic till fragrant, add remaining stock, chives, belly pork, prawns & squid. Stir-fry ingredients till stock has almost dried up.
Serve with condiments.

* I've ommitted the belly pork in this recipe.