Recipes - Malaysian & Singaporean

Prawn Mee Soup
Prawn Mee Soup


This soup is made with a rich pork and prawn stock. Try this south east asian dish.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

1 bag fresh Hokkien noodles
100g vermicelli noodles (soaked in warm water for 10 mins, then drained)
100g bean shoots
100g pork fillet (sliced)
6 large raw prawns (shelled and deveined; reserve heads for stock)
2 fish cakes (sliced)
1 bunch kangkong (water spinach)
1 stalk spring onion (cut into 8cm pieces)
1 tbsp fried shallots
1 hard boiled egg (sliced)
Yeo's Sambal Oeleck
Yeo's Light Soy Sauce

Soup stock

1kg pork bones
1 medium onion (cut in half)
2 cloves garlic
prawn heads and shells
½ tsp salt
4 cups cold water




Steps:
  1. Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
  2. Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
  3. Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
  4. Add fish cake slices and kangkong; boiled for 1 min.
  5. Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cake and kangkong.
  6. Garnish with spring onion, fried shallots and egg slices.
  7. Serve with sambal oeleck and soy sauce as condiments.

Hint: if you don’t have time to make the pork and prawn stock from scratch, you can substitute a good quality, ready-made fish stock from the supermarket.


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Prawn Mee Soup

Prawn Mee Soup

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This soup is made with a rich pork and prawn stock. Try this south east asian dish.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

1 bag fresh Hokkien noodles
100g vermicelli noodles (soaked in warm water for 10 mins, then drained)
100g bean shoots
100g pork fillet (sliced)
6 large raw prawns (shelled and deveined; reserve heads for stock)
2 fish cakes (sliced)
1 bunch kangkong (water spinach)
1 stalk spring onion (cut into 8cm pieces)
1 tbsp fried shallots
1 hard boiled egg (sliced)
Yeo's Sambal Oeleck
Yeo's Light Soy Sauce

Soup stock

1kg pork bones
1 medium onion (cut in half)
2 cloves garlic
prawn heads and shells
½ tsp salt
4 cups cold water

Instructions
  1. Bring 4 cups of water to the boil, blanch Hokkien noodles, vermicelli and bean shoots. Drain; distribute among 4 bowls.
  2. Meanwhile, combine stock ingredients in a saucepan. Bring to the boil, cover and simmer for 45 mins. Strain through a sieve; keep warm in a saucepan until needed.
  3. Bring stock back to the boil, add pork slices and prawns; simmer for 2 mins.
  4. Add fish cake slices and kangkong; boiled for 1 min.
  5. Ladle soup into serving bowls; use tongs to distribute pork, prawns, fish cake and kangkong.
  6. Garnish with spring onion, fried shallots and egg slices.
  7. Serve with sambal oeleck and soy sauce as condiments.

Hint: if you don’t have time to make the pork and prawn stock from scratch, you can substitute a good quality, ready-made fish stock from the supermarket.

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