This is a print preview of "Hokkien Mee (Seafood)" recipe.

Hokkien Mee (Seafood) Recipe
by Navaneetham Krishnan

Hokkien Mee (Seafood)

Yellow noodles soaked up in soy sauce and served with a belacan/shrimp paste sauce/dip.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 3 person

Goes Well With: its a main dish

Ingredients

  • 200g yellow mee
  • 30g sotong/squid (cleaned and sliced into round rings)
  • 8 medium size prawns (remove heads and veins, leave the tail on)
  • 1 small (20g) fish cake (sliced)
  • 5 pips garlic (chopped)
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 3 tbsp oil
  • 1 tsp white pepper powder
  • 3 tbsp water
  • 1 1/2 tsp cornflour (mix with some water)
  • 1 handful cabbage leaves (blanched in hot water for 2-3 mins)
  • Dipping Sauce:
  • 2 pips garlic (chopped)
  • 2 shallots (chopped)
  • 1 1/2 tbsp blended dried red chillies
  • 1/2 tsp belacan/shrimp powder
  • 2 tbsp oil
  • Pinch of salt
  • Fry all ingredients in oil till aromatic.

Directions

  1. Heat oil and fry garlic, squid, prawns and sliced fish cakes for about 2-3 minutes.
  2. Add mee, light and dark sauce, pepper and water.
  3. Season with salt (just a bit please).
  4. Keep stirring until all ingredients are incorporated and mee is cooked.
  5. Pour cornflour mixture and quickly stir.
  6. Arrange blanched cabbage on a serving plate and add fried mee on top.
  7. Serve with dipping sauce and kalamansi lime.