How to make Prawn Mee

Prawn Mee

Prawn Mee (Shrimp Noodles) topped with fragrant fried shallots is popular among Singaporeans.

You can find one of the best prawn mee located at Beach Road, 370 East Road Road.

Recipe for Prawn Mee


  • 1½-2 lb Chicken stock & 1 Chicken Breast (80g)
  • 1 lb med whole shrimp, save shrimp shells & shrimp heads for stock
  • ½ lb flower crabs (optional) (Substitute: ½ lb more of shrimp to make a total of 1 lb of shrimp)
  • 1 lb yellow egg noodles (chow mein noodles)
  • 1 lb thin rice noodles or rice vermicelli, (meifun noodles, also called beehoon)
  • 1 large onion, quartered
  • 10-12 cups water
  • 1 tbsp palm sugar (Substitute: dark brown sugar)
  • Salt
  • 5 cups bean sprouts
  • 2 cups kangkong (also spelt kangkung) (water convolvulus, water spinach), cut into 1 inch lengths (Substitute: spinach) (optional)
  • 6 hard-boiled eggs, halved for garnish (optional)
  • 3 fried fish cakes. sliced (optional)
  • 10 shallots, finely sliced and fried in oil till golden brown (Cool and keep in air tight container if not used immediately)

Ingredients for pan-roasted Chili Sauce:

  • 1 cup peanut or vegetable oil
  • 1 tbsp palm sugar (Substitute: dark brown sugar)
  • Salt
  • 1 cup chili paste
  • 4 large cloves garlic
  • 8 shallots

To Prepare pan-roasted Chili Sauce:

  1. Blend garlic, shallots and chili paste
  2. Heat wok on high, add peanut or vegetable oil, add ground paste, bring to a rapid boil, add sugar and salt to taste
  3. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste – be careful not to burn!
  4. Immediately pour the pan-roasted chili sauce into a small bowl, set aside

To Prepare Prawn Soup:

  1. In a stockpot, add chicken breast, chicken stock, 6 cups water, onion, salt to taste, bring to a boil, simmer 30 mins or more, to extract the maximum flavor of the broth
  2. Strain stock, when chicken breast are cool, slice meat thinly, reserve for garnish
  3. In another stock pot, heat 1 tbsp oil, saute shrimp shells & shrimp heads for 5-10 mins, add 4 cups water, flower crabs, salt to taste, bring to a boil, simmer 20 mins or more to extract the maximum flavor of the shrimp shells
  4. Strain stock, discard shrimp shells & heads [and crabs, if using], add the fresh shelled shrimps to stock to cook briefly, remove with a slotted spoon, reserve for garnish
  5. Combine the chicken stock and the shrimp stock
  6. Bring to a boil, add 4 tbsp of the pan-roasted chili paste, more if you like it hotter
  7. Add palm sugar, salt to taste, simmer for about 20 mins, then reduce heat to keep soup hot for serving
  8. Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling water
  9. To serve – add to each individual serving bowl, bean sprouts, kangkung or spinach, thin rice noodles [meifun] and yellow egg noodles [chow mein]
  10. Garnish with sliced chicken, shrimp and fried fish cake
  11. Pour piping hot soup and top with fried shallots and hardboiled egg half
  12. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste
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