Prep 15 mins
Cook 40 mins
One of my favourite dishes of all time ... the prawn noodle soup, aka "har meen" in cantonese or "hae mee" in hokkien. This is the Singapore version - which comprises a dark prawn and pork rib broth containing large prawns, yellow noodles and vegetables. Simple yet delicious! Guaranteed to work up your appetite.
- 20 large prawns
- 400 g pork ribs (soft bone pork is best)
- 1 liter water
- 250 g hokkien noodles (may be substituted or mixed with vermicelli)
- 6 shallots
- 2 garlic cloves
- 50 g dried anchovies
- 50 g bean sprouts
- 50 g chinese spinach
- 4 tablespoons olive oil
- 1 tablespoon dark soya sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 chili peppers
- De-shell prawns and keep the shells and prawn heads.
- Clean peeled prawns
- Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
- Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
- Add water to cooled mixture and bring to the boil.
- Add pork ribs and bring to the boil.
- Crush garlic (with skin intact) and add to broth.
- Lower the flame and let the broth simmer for 30 minutes.
- Dish out and discard the prawn shells/heads and anchovies.
- Add dark soya sauce, salt and pepper to the broth.
- Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
- After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
- Cook peeled prawns by boiling them in a separate pot.
- Place cooked noodles, vegetables and prawns in a bowl.
- Pour the prawn broth over the noodles and prawns.
- Top with fried shallots and sliced chilli peppers and serve.