Fried Hokkien Prawn Mee
Prep time
Cook time
Total time
Recipe type: Noodles
Cuisine: Chinese
Serves: 2 - 3 servings
  • 250g (about 12 medium pieces) glass prawns – shelled and deveined
  • 1 medium sized squid
  • 2 cups (500 ml) water
  • 160 g white rice noodles (aka Laksa noodles)
  • 80 g yellow wheat noodles – rinse with hot water
  • 50 g (approx. 2 handfuls) bean sprouts
  • 3 stalks Chinese chives (koo chye) – cut into 2 inch length (replace with spring onions if unavailable)
  • 2 eggs
  • 2 cloves garlic – minced
  • Seasoning:
  • 1 tsp salt
  • 1 tsp chicken powder (I’m using Knorr brand)
  • Dash of white pepper
  • Vegetable oil
  • To serve:
  • 1 – 2 small limes – halved
  • Sambal chilli
  1. Rinse the prawns, peel off the shells and remove the veins.
  2. To prepare the prawn stock, put the shells and heads in a medium pot and stir fry for a minute until fragrant. Add in water and bring to boil. Cover and simmer for 15 mins under low heat.
  3. Meanwhile, clean and remove skin and gut from the squid. Leave the squid whole.
  4. After 15 mins, discard all the shells (including heads) in the stock and turn up the heat.
  5. Add in whole squid and bring to boil for 1 minute until it firms up. Do not overcook the squid or it’ll become rubbery.
  6. Remove from stock and set aside. When it’s cooled, cut into ½ inch rings.
  7. Lastly add in the prawns and when they turn red and opaque, fish them out. Your prawn stock is ready.
  8. Assemble all the ingredients at your cooking station. Add 3 tbsp vegetable oil into a heated wok or pan.
  9. Sauté the minced garlic for a few seconds and add in the eggs. Break and stir the eggs with the spatula until they are separated into small pieces.
  10. Add in both noodles, ⅓ of the stock and stir well. Cover and cook for 1 min until most of the stock is absorbed into the noodles.
  11. Add in the seasonings, prawns, squid, bean sprout and Chinese chives, along with the rest of the stock.
  12. Mix all ingredients evenly and cook until most (but not all) of the stock is absorbed. It should be still be slightly saucy.
  13. Serve hot with a few squeezes of lime juice and a dollop of sambal chili.
Recipe by Bear Naked Food at