Hokkien mee soup

Hokkien mee soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons oil
500g raw small prawns, peeled and deveined
500g hokkien mee noodles
125g rice vermicelli
500g fresh bean sprouts, trimmed
12 spinach leaves
2 litres pork or chicken stock
2 dried red chillies, seeded
sugar, to taste
soy sauce, to taste
salt, to taste
125g pork fat, diced and lightly fried, to serve
4 tablespoons Bawang goreng, to serve
4 dried red chillies, seeded and lightly fried, (optional) to serve

Method

  1. Heat 1 tablespoon of the oil in a frying pan over medium–high heat. Add the prawns and cook until they start to turn pink, then remove to a plate. Parboil the noodles in a saucepan of boiling water, then drain and run cold water over them to stop the cooking process. Remove to a plate. Soak the rice vermicelli in hot water for 10 minutes, then drain well and set aside. Scald the bean sprouts by pouring boiling water over them in a colander, then run cold water over to cool and set aside. Blanch the spinach briefly in a little boiling water until half cooked, then drain and cut into short strips. Set aside.
  2. Put the stock into a saucepan and bring to the boil.
  3. Heat the remaining oil in a separate large saucepan and cook the chillies, until they darken, then add the hot stock, sugar, soy sauce and salt, to taste, and simmer for 5 minutes.
  4. To serve the soup, divide the noodles, rice vermicelli, bean sprouts, prawns and spinach leaves between bowls. Pour the boiling soup over the top, then serve with the pork, onion flakes, crumbled fried chillies and extra soy sauce on the table so each person can add to their soup according to their own taste.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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