Singapore Hae Mee (Prawn Soup Mee)
This dish is a favourite of mine. Whenever I return to Singapore, I will go to the Hong Lim Market & Food Centre for a bowl of Hae Mee. It is flavoursome and spicy. However, eating this hot spicy soup mee in the hot humid conditions is pretty unpleasant. I wish they would air condition this food centre.
INGREDIENTS (for 6 serves)
480 gm thin egg noodles
600 gm large prawns (with heads, shells and tails)
1 kg pork ribs (chopped into 2” pieces)
1 piece of pork fat (about 6”) (cut into small cubes)
6 chopped garlic
6 bunches of water spinach
4 sliced chillies (placed in a dish of light soya sauce)
Seasoning
5 cloves
3 aniseed
3 tsp white pepper
3 Tbsp soya sauce
3 Tbsp fish sauce
3 Tbsp dark soy sauce
3 tsp salt
6 Tbsp brown sugar
9 cups of water
METHOD
Blanch the pork ribs in boiling water until the pork ribs turn colour (5 minutes). Clean the pork ribs under running water. Set aside.
Clean the prawns and remove the heads, shells and veins. Rub the prawns and shells with some salt. Separate prawns from shells and set aside.
Add the pork fat pieces in a pot. Fry until the pork fat pieces turn brown and crispy. Remove to a small bowl.
Leave 2 tablespoons of pork oil in the pot. Add chopped garlic and fry until fragrant.
Add prawn shells and fry until they turn pink.
Transfer frued prawn shells to the pressure cooker. Add pork ribs, seasoning and 9 cups of water. Pressure cook for 15 minutes.
In the meanwhile, blanch the water spinach for 1-2 minutes, then run them under cold water. Drain and set aside.
Cook the noodles in boiling water for 5 minutes. Test to see if it is al dente. Wash under cold running water to remove the starch. Drain and place equal portions in the 6 soup bowls.
When the pork ribs are ready, remove them from the pressure cooker to a plate.
Strain the soup and discard all the solids. Taste the soup and adjust accordingly.
When ready to eat, blanch the noodles in boiling water for 1-2 minutes to warm up.
Blanch pork ribs in the boiling water to warm up and place them on the noodles.
Place water spinach on the noodles.
Bring the soup to a boil. Blanch the prawns until they turn pink. Remove them to top the noodles in the individual bowls.
Ladle the hot soup over the noodles.
Top the noodles with 1 teaspoon of fried pork fat.
Place a spoon with sambal chilli on the side of the noodles for those who like it spicy.
Serve with a dish of chillies in the soya sauce for the pork ribs.
