Har Mee is a spicy prawn and noodle soup. Originating from the Fujian (Hokkien) province in China. Malaysian-Singaporean noodle soup slurpers might think laksa is the ultimate dish, but there are those who know better. A rich soup, Har Mee is conventionally brewed from prawns, poured over a mix of yellow hokkien noodles and garnished with whole prawns, fried shallots, slices of fish cake or fish tofu, kang kong or chye sim and bean sprouts.
The soup base can be prepared in advance. The essential condiment to go with the noodle is chillie paste. The chilli paste can be kept for a long time in the fridge. Make a big batch of it and use it to marinate fish/chicken or add to the sizzling steak or toss in Thai asian beef salad.