103841 Hokkien Prawn Mee was created by the post war Hokkien sailors from South China.
103842 After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove.
103843 Today, this dish is stir-fried with garlic, eggs, soy sauce, yellow noodles, bee hoon, bean sprouts, prawns and squid.
103844 A flavourful stock is also essential for a great tasting dish, and is usually made from stewing prawn heads, clams and dried fish.
103845 To cook this dish, the noodles are first flooded with stock, stewed for a minute while adding the seafood, then fried till damp.
103846 Pork lard is also a vital part of Hokkien Prawn Mee; however, most stalls use less or none of it nowadays as it is deemed as unhealthy.
103847 Sambal chilli and lime are also standard toppings for this dish, giving it that extra zing and tanginess.
103848 Some stalls also serve it on an Opei leaf (soft palm bark), to enhance the fragrance of the dish.
103849 So head down to Nam Sing Fried Hokkien Mee or Geylang Lor 29 Fried Hokkien Mee, two of Singapore’s most famous Hokkien Prawn Mee stalls, for a plate of mouthwatering noodles today.
103850 In conjunction with Singapore Food Festival 2010, play the Food In Translation game and find out more about Singapore’s Signature Dishes.