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HOKKIEN PRAWN MEE

Published on 16th May 2025

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Ingredients

  • 3 keping Mi URAI
  • 3 cloves garlic, chopped
  • 100 gr chicken, diced
  • 150 gr shrimp, cleaned and leave tails
  • 100 gr squid, cut
  • 2 tbsp chili sauce,
  • 1 tbsp oyster sauce,
  • 1 tbsp soy sauce
  • ½ tbsp pepper
  • For Soup:
  • shell and head of shrimp
  • 750 ml water
  • 1 tbsp fish sauce,
  • 1 tbsp soy sauce,
  • sugar and salt to taste
  • oil as needed
  • Toppings:
  • Bean sprouts,
  • 1 egg, boiled
  • spring onions, sliced
  • fried shallots

Instructions

  • 1. Cook Mi URAI according to instructions on pack. Set aside.
  • 2. For soup: heat oil in a sauce pan, saute shell and head of shrimp until it change its colour. Pour water, add other for soup ingredients. Bring it boil and set aside.
  • 3. Heat oil in a large pan over medium heat. Saute garlic until fragrant, add chicken, shrimp and squid. Let it cooked.
  • 4. Add chilli sauce, oyster sauce, soy sauce and pepper. Stir well.
  • 5. Add Mi URAI, pour in soup and let it boil. Stir until mixed.
  • 6. Serve with the topping as needed.
  • Servings : 2
  • Ingredient :

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