Fried Hokkien Prawn Mee with Flower Crab stock (4 pax)
Ingredient 1. Flower crab - 3 small ones (scrub clean) 2. Chicken back bones - 2 set 3. Pork bone - 2pcs 4. Squid - 300g (cleaned and cut into rings) 5. Prawns - 250g (12pcs) 6. Yellow noodles - 500g 7. Thick bee hoon (laksa bee hoon)- 500g 8. Eggs - 2pcs 9. Minced garlic - 2 + 3 garlic worth 10. Bean sprout - 200g 11. Green lemon - 1 fruit 12. Water - 2.5litres.
Preparation 1. Boiled some water and blanched all the bones that were bought for the soup base.
2. Boil another pot of water (about 3 litre) and place in the blanched chicken and pork bones together with the flower crab and a bulb of garlic.
3. When the water starts to boil, Blanched the washed prawns into the pot for 15secs and remove from pot.
4. Peel off the prawn shell and head and set it aside.
5. Heat wok, add 2 tbsp of oil, saute the 2 minced garlic worth till fragrant, pour in the prawn shells and stir fried till it dries up and fragrant before adding it back into the stock pot.
6. Boil the stock for about 1.5hrs. Upon times up, the chicken bones will be in a state of dissolving into the stock. Add salt to taste.
The Dish 1. Gently beat up 2 eggs, heat wok and add 2 tbsp of oil and quickly stir fried the eggs. Once it starts to solidify, remove and set aside.
2. Add some oil and saute the rest of the minced garlic till fragrant , placed in both types of the noodles and quickly stir fry to mix them well.
3. Add in the beansprout and cooked eggs and continue to stir fry them well.
4. Pour in the stock into the noodles until it submerge the noodles. Cover the wok till it starts to boils.
5. Upon boiling, add in the peeled prawns and squid. (Add more stock if needed) Cover the wok for about 15 to 20 secs to allow the squid to be cooked and off the heat.
6. Serve your noodles in a plate with depth so that more gravy will be served together. Garnish it with some coriander, slices of green lemon or lime with some sambal belachan chilli.
Happy cooking and Bon Appetit!
