Hokkien Prawns Noodles Recipe
500 gm Hokkien Noodles
500 gm thick nee hoon (rice vermicelli), soaked in warm water for 10-12 minutes and drained.
5 eggs
1/4 cup minced garlic
500 gm prawns (parboiled)
250 gm belly pork (parboiled)
250 gm squid(parboiled)
250 gm bean sprouts
100 gm Chinese chive (ku chai)
1/2 cup light soya sauce
2 1/2 cup prawn stock.
6 calamansi (sng kam)
The trade secret for this dish is to have a good prawn stock.
Start by shelling the prawns but keep the tails intact.
Collect the prawn shells and heads for the stock.
To make prawn stock, pour about 4 Lt of water in a stockpot.
Prawn Stock!
When the water come to a boil, put the belly pork to cook for 5 minute and drain parboiled belly pork, put aside to cool for slicing into strips.
Next put in the cleaned squid and take it out once it turns white in colour. cool and sliced into rings.
Do the same with the prawns, it shouldn't take more than a minute in the boiling water.
Put in 1 kg of pork bones boiling water and keep boiling at medium heat.
In the meantime, heat a tbsp of oil in a wok to fry the prawn shells and heads until fragrant about 8 minutes.
Add the fried prawn shells and head to pot.
Simmer stock for an hour.
Noodles:
To fry the noodles, heat wok and add oil and saute the garlic until fragrant about 1 minute.
Break egg and spread the egg around to cook about 1 minute.
Add soaked bee hoon and 2 ladle of stock into the wok and fry until bee hoon absorb the stock.
Add hokkien noodles and fry for a minute and add 4 ladles of stock, cover with a lid and let simmer for 3 minutes. Remove the lid and add remaining ingredients except the sng kam and season to taste.
Fry for a minute and add another ladle of stock.
Dish up your Hokkien Prawn Noodles, served with the sng kam and sambal blachan or cut chillies
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