PRAWN MEE NOODLES
Photo - Makansutra b k
The hallmark of this Hokkien noodle dish is the complex broth. Usually a secret recipe, it is made with roasted prawn heads, garlic, pork bones with rock sugar and some seasoning. Yellow wheat flour noodles are commonly used but some like beehoon or kway teow (both rice base noodles) and are blanched, and topped with fresh succulent prawns, vegetables and pork before they flood it with the rich prawn broth and topped with fried shallot bits.
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