Chuan Fried Hokkien Prawn Mee
80 Circuit Rd #02-05, Circuit Rd Mkt & Food Ctr (Map) 11am – 7.30pm Wed
This version is closer to the old style of the 70s. It come drier but yet moist and not wet like the newer fangled faster to fry type. It ’ s takes a while longer to fry the big scoop of rich shrimp head stock into the noodles, have it absorb all the goodness and serve it up just nicely moist. The orange sambal is a plus..just belacan, blended chilli and garlic- it just awaits a squeeze of lime over and when you have a chopstick tip of it closes into a spoonful of the noodles, the symphony happens.The prawns are freshly peeled n blanched and the squid rings, belly pork strips and the lard croutons..oooh, that ’ s the chorus.Chef has nearly 2 decades of learning by the wings of masters around before pitching up in Bedok and now, here. If we are to nitpick..the stock needs to be bolder and more in your face, I mean, mouth.
(Click to watch video)
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