Prawn Noodles 
From Singapore Hotels & Singapore Lifestyle
|
Prawn Noodles is also known as "Hair Mee", the former word being Hokkien/Teochew for "prawn". True connoisseurs will not think about having this dish without the soup because that is what makes the dish so distinctive. Moreover, the recipe for the soup is a jealously guarded secret, often passed down from one generation to another.
The prawn noodle in Singapore are usually served with some slices of pork, a small and full of bean sprouts and slices of fish cake. You can choose the type of noodles that you want, similar to Fishball Noodles. In Singapore, most Singaporeans would choose the thick yellow noodles because it taste better.
You can order it served either dry (if you want it with chilli), with soup on the side, or with the soup already in.
Regardless of what secret ingredients the vendors put into their delicious soup, there is a standard way to prepare it. The stock is made from boiled prawn shells which have been fried first. Add to this pork loin and pork ribs as well as dried prawn. White pepper, garlic and other spices may also be added. The soup is then ladled over blanched noodles (usually Hokkien mee), prawns and meat slices with a little sliver of fat then garnished with crackling, a dash of dried prawn and chilli powder.
To make this a gastronomic experience, the prawns should be fresh and not overcooked as well. Good prawns that are served should not taste 'powdery' but should be springy.
If you decide to try the dry version of the Prawn Noodles, a bowl of soup will come on the side. The blanched noodles will be mixed with crackling, oil, soya sauce and chilli or tomato sauce before being served with prawns and pork slices. The dish is also garnished with chilli powder and bits of fried onion.
