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Prawn Noodle Soup – Hae Mee Recipe

Prawn Noodle Soup - Hae Mee Recipe

Prawn Noodle Soup – Hae Mee Recipe

The flavour of this relatively simple noodle dish depends on the richly flavoured stock made from both fresh and dried prawns, and pork or chicken. This soup is traditionally served with delicious, crunchy pork cracklings; some may omit these for health reasons but they make all the difference to the flavour of the dish.

Ingredients :

  • 8 cups (2 litres) water
  • 250 g (8 oz) large fresh prawns, shelled and deveined, heads and shells reserved for the Stock
  • 50 g (2 oz) back pork fat or salt pork, cubed (optional)
  • 500 g (1 lb) fresh yellow wheat noodles (Hokkien mee)
  • 1 cup (75 g) bean sprouts, rinsed, or a few leafy greens
  • 1 spring onion, thinly sliced, to garnish
  • Ground white pepper, to taste


  • 1 tablespoon oil
  • 100 g (31/2 oz) small fresh prawns
  • 3 tablespoons dried prawns
  • 1 dried chilli, whole (optional)
  • 5 shallots, diced
  • 5 cloves garlic, minced
  • 10 whole white peppercorns, coarsely ground and dry-fried until fragrant
  • 250 g (8 oz) pork or chicken bones
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

Method :

  1. Bring the water to a boil in a pot, add the shelled prawns and boil for 2 minutes until the prawns turn pink. Drain the prawns and set aside, reserving the prawn broth to make the Stock.
  2. To make the Stock, heat the oil in a pot over medium to low heat and stir-fry the reserved prawn heads and shells with the small fresh prawns, dried prawns and dried chilli for 5 minutes. Crush the ingredients in the pot firmly with the back of a wooden spoon against the side of the pan, then add all the other Stock ingredients, except the sugar and salt, and add the reserved prawn broth. Simmer gently over low heat, uncovered, for 20 minutes until the liquid is reduced to three-quarters of the original amount.
  3. Heat the sugar in a small skillet with 1 tablespoon of water and cook, stirring constantly, over medium heat until it caramelises, about 1 minute. Add this caramel syrup to the Stock and mix well. Remove from the heat and strain the Stock, pressing the solids firmly with the back of a spoon to extract all the liquid, then season with the salt. Keep the Stock hot if using immediately.
  4. While the Stock is cooking, fry the pork fat, if using, in a wok over medium to low heat until the oil runs out and the pork is crisp and golden, about 3 to 5 minutes. Drain and set aside. Alternatively, place the pork fat in a preheated oven at 180°C (350°F) and bake it for 5 to 10 minutes until crisp and the oil runs out.
  5. Scald the noodles in boiling water for 1 minute to heat through, then divide them into 4 serving bowls. Top each serving with bean sprouts or leafy greens, ladle the hot Stock over and add some prawns into each bowl. Sprinkle the fried pork, spring onion and add a liberal dash of white pepper. Serve immediately with sliced red chilli in a bowl of soy sauce or with the sambal of your choice.

Serves 4
Preparation time : 25 mins
Cooking time 30 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Mee Siarn – Rice Noodles in Spicy Tamarind Gravy Recipe”