Authentic Prawn Mee (Hae Mee) Recipe with a Unique Twist | Homemade Broth from Scratch
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- Опубліковано 9 лют 2025
- Dive into the heart of Singaporean cuisine with our special Prawn Mee (Hae Mee) recipe video! This beloved noodle soup, known for its rich and flavourful broth, is a staple in Singapore and is cherished by food lovers worldwide. In today's episode, we're bringing this classic dish to your kitchen with my twist.
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🍜 What You'll Learn:
The Basics: We start by guiding you through the process of making the Prawn Mee broth from scratch. You'll learn how to extract maximum flavour from prawns and pork bones to create a broth that's robust, aromatic, and utterly delectable.
The Twist: Then, we unveil our unique twist to the traditional recipe. Without giving too much away, expect a fusion of flavours that will tantalise your taste buds and make each spoonful unforgettable.
Assembling the Bowl: Discover the art of assembling the perfect bowl of Prawn Mee. From perfectly cooked noodles to the addition of fresh prawns, pork slices, and our secret ingredients, we'll show you how to bring all elements together harmoniously.
Garnishing Tips: Learn how to garnish your Prawn Mee for that Instagram-worthy presentation, enhancing both the look and taste of this exquisite dish.
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📌 Ingredients List:
For your convenience, we've included a detailed list of ingredients in the video description below. Whether you're cooking for one or preparing a feast, you'll find all the quantities and alternatives you need.
FULL RECIPE CAN BE FOUND ON: www.auntielizcooks.com (FREE sign up required)
For the stock:
500g prawns - king or tiger prawns (head on, shell on and deveined)
1kg pork bones - ribs and trotters
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp rapeseed oil
1 lump rock sugar or palm sugar
6 litres of water
For the noodles:
250g pork fillet - trimmed, sliced thinly (can also use pork belly or shoulder)
250g pork lard - diced
3 fish cakes - sliced thinly
800g yellow noodles (Eu Mee, or Egg noodles)
200g beansprouts - head and tailed, blanched
200g kangkong or water spinach, or leafy spinach
2 tbsp chilli paste or minced fresh chillies
Garnish:
1 tbsp sambal optional
Crispy shallots
👩🍳 Why Our Recipe?
Our version of Prawn Mee pays homage to the traditional Singaporean flavours while introducing innovative elements that set our recipe apart. Whether you're a seasoned cook or new to Singaporean cuisine, this video is designed to inspire and guide you through making a Prawn Mee that's truly special.
💌 We Love Hearing from You!
Tried our recipe? Share your creations with us in the comments below or on social media by #auntielizcooks with your dishes! I will re-post and if it's a video, I'll do a review on it! Don't forget to like, share, and subscribe for more delicious recipes and culinary adventures.
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mei mei, Borough Market, SE1 9AF, United Kingdom
Happy Cooking!
#PrawnMee #SingaporeanCuisine #CookingTutorial #UniqueRecipes #HomemadeBroth #FoodLovers #CulinaryAdventure
Heck yeahhh!!! My #1 all time favourite dish! It's so hard to find outside of Singapore/Malaysia. If ever I find a place that sells it, using real prawn shell stock, I always rush for it. Double-bonus if they have little crispy bits of lard! Protip: If yours is served with half a hard-boiled egg, scoop out the yolk and stir it into the soup to enrich it.
How can you tell if a restaurant makes real prawn stock? You can smell it from down the street. GET STUCK IN!
Seasoned pro tips there
YUM ! Memories of this in Spore eaten at the hawker centres for breakfast !!!
You should try the Prawn Mee served via a truck stall near the wet market in S.E.A. Park Petaling Jaya, Malaysia.If you are more adventurous, try the Prawn Mee Cham( mix) with Assam Laksa..to die for..this lady started the biz with hef late husband and got both children through to University in Australia..a legend as far as Prawn Mee/ Assam Laksa is concerned
@@birdseyeview219 A mix of the two dishes? I neeeed to go there!!!
@@zalibecquerel3463 You will not regret it.Whilst you are there, there are several local legends/ famous hawkers stalls in various S.E.A Park kopitiams ie, Hokkian Mee,Curry Laksa etc
I was at Mei Mei London a few days ago, came all the way from Singapore and tried your chicken rice and it did not disappoint! Was hoping to cach a glimpse of you but tough luck :( You should include seasonal dishes like prawn mee in your menu! I'm sure the patreons will go crazy.
Shame to miss u, yes im adding bak chor mee or ayam goreng berempah on here soon as special
Speaking of shrimp, when I was at Uni, I was a regular plasma donor. After that day's donation and I got paid, I would go to a local Chinese buffet where they had whole steamed and seasoned shrimp. I would always eat the shrimp whole and get lots of weird looks, cause in America people don't really do that. Of course the shrimp were a little bigger than sakura shrimp, so they were real easy to eat.
Thank you Auntie Liz! First looks phenomenal!
You are so welcome
I was watching this and thinking that the pot is SO COOL. What a bummer. But the broth looks amazing!
Love your cooking and this looks delicious.
These halker dishes are what a crave when back from Southeast Asia and what I'm most likely to try to make myself.. Another great video... Cheers chef
Hawker bro
Looks Delicious Chef Liz
Greeting from Singapore
Thank you so much ❤️
That looks good, just like yourself, Auntie Liz ❤
Looks delicious,
This is basically an Asian surf and turf. Looks delicious.
OMGOMG I love Whitley Prawn Noodle at Old Airport Road!! Is this where the inspiration came from?? Please please serve this at Mei Mei!!!
Having glass cookware explode is so disappointing! I've had it happen with food I was taking out of the oven on a pyrex dish -- glass everywhere! Glad no one got hurt in either case.
This recipe looks delicious.
I like the parts where you say, “trotters.” 😅😍
Love it!
Thanks!!
Another one I remember from my crew trips to SIN Elizabeth.
Along with Hokkien Mee
Awesome cooking tips here as well 😊👍
Auntie Liz Sundays! 😍😍😍😍
You already know!
As I was watching this I was thinking, what a really cool cooking pot! I wonder how it doesn't,,,,,,,,, then, crack! Gutted for you 😭
Dish looks fantastic though 😋
You took the words right out of my mouth. It's such a good idea for a cooking video but ....
I started watching this and thought wow, that’s a cool saucepan but how can a glass saucepan work? 😬
I liked the way you cooked the prawns.
The finished dish looked awesome and luckily the meat just sucked off the bone😉
Thank you for sharing and have a great Sunday😊
I was just opening a new tab to look for that pot when you said it had cracked! I would be so upset too, I hope the noodles salved your loss!
Love prawn mee noodles
Not many places in Sydney make it 😍👍
I know right?!
Head over to Campsie. There are a couple of places that serve a pretty decent one. One on the main road (near the shopping centre), and one near that ANZAC memorial.
Hmm
Thanks auntie, can I ask where can I find your gold tablespoon?
0:02 reminds me of Jamie Oliver "slow cooked and packed with flavor"
Hokkien Mee next! Wet kind! Haha!
Other than the added chilli paste in the prawn soup concoction.
It's a respectable bowl of heartwarming Singapore prawn noodle soup. 👍👍👍
Man this is a deluxe version. Easily $9 at a hawker stall
🤤😋❤️❤️
Please do "Gado Gado".....................🇮🇩
😋😋😋😋😋
Personally, I cannot eat prawn mee without sambal belacan. Sambal belacan in the base soup gives it the much needed body, enhacing the fragrance dramatically.
I also normally add but my husband finished my jar of it 🫣
@@AuntieLiz thats a bloody good sign! Make sure there aint no peanuts in it though. 😂😂😂
This style of Prawn Mee is not from Singapore, it's originated from Penang, Malaysia though...Singapore Prawn Mee is what they call Hokkien Mee. BTW, you are suppose to blend the prawn shells after you have fried it in oil and cook into the soup 😊
I know but i wanted to save the shells for dehydration another dish im recipe testing.
Its not penang either. 😂 the joke is Msians like to claim every Singapore hawker food as theirs
@deschan2246 Based on history, don't u think that should be the other way round instead? Don't forget Singaporeans were Malaysians once upon a time! You can claim all u want though...
Keep living in denial, kiasu singaporean. @@deschan2246
@@deschan2246you're more funny than the joke 🤣
Shame about the pot, I think the temperature differential is too high, the stock would need to be preheated first to put in such a hot pot
It was warm/hot - But was shocked that still had such an effect.
:;