Prawn noodle is a noodle preparation with real prawns in it. This noodle preparation is popular in many Asian countries like Malaysia (Penang), Thailand and Singapore. It is believed to have been introduced in these countries by the expatriates from Fujian province in South Eastern Part of China. In Penang, the dish is known as Hokkien Mee. This term is very popular in Hokkien dialect, which is a sub-dialect of Chinese language.
Malaysian and Singaporean Prawn Noodles Recipe Variants
- Hokkien Hae Mee: This is a popular prawn noodles variant from Penang. It is also known as Hae mee. The egg or rice noodles are served in a stock made up of prawns, fresh shrimp, chicken or pork. Lots of dried prawns and shrimps are added to the stock for extra flavor. A dried version of this noodle dish is also favored in Penang. The dish is mostly garnished with squid, prawns, fish cake slices, pork slices, bean sprouts, spring onion and shallot before serving. The dish is usually teamed up with light soy sauce, slight red chili and sambal. In Penang, this dish is mostly sold by street hawkers and it is known as Heh Mee ( Hokkien dialect) , Har Meen (Cantonese dialect) or Mee Yoke throughout Malaysia.
- Fried Hokkien Mee: This is a prawn noodle dish from Singapore and this name usually refers to the Penang version of the Hokkien Hae Mee. The rice or egg noodles are used in this dish and moreover dish is prepared in the same way as the Hokkien hae mee but only little drier. The choice of ingredients may slight vary from that of Hokkien Hae Mae according to the taste preferences. Some of the ingredients used in preparation of Hokkien Mee includes peeled green prawns, chicken breast fillets, Chinese rice wine, light soy sauce, ginger, rice or egg vermicelli noodles, vegetable oil, curry powder, capsicum, green shallots, chicken stock and coriander sprigs. The prawn mixture is prepared by combining all other ingredients except the noodles, coriander and shallot. Noodles are cooked separately and tossed with the prawn mixture. The noodles are then cooked until they gets dry after absorbing the essence of all cooking ingredients. The noodles can be served immediately after sprinkling fresh coriander and shallot over them. Sometimes ingredients like squid, prawns, chives, pork belly are used for garnishing;the dish is enjoyed with a squirt of lime juice and Sambal Chili.
Xiamen Variation of Hokkien Mee
Xiamen version of Hokkien Mee is supposed to be more flavorsome and contains nicer ingredients and toppings. In Xiamen these noodles are sold in regular eateries than big restaurants or hotel. In all these eateries, customers are give choices to choose their favorite toppings.