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.
Chillie Paste:- prepare in advance
Blend all the ingredients.
Heat wok with 5 tablespoons oil.
Stir fry the chillii paste for 20 minutes on low heat.
Salt to taste
Dish and set aside.
Soup Base:- prepare a day ahead and chill in fridge
On day of serving - simmer soup till piping hot
In a deep pot, add 2 tablespoons of oil.
Stir fry the chopped garlic and ginger.
Add in the prawn heads and shells.
Stir till prawns turn reddish orange.
Add water and close the lid.
Boil for 2 hours on low heat.
After 2 hours of boiling, the prawn soup should be ready.
Sieve the soup and discard all the shells and heads.
Add 4 tablespoons of cooked chillie paste.
Salt to taste
Stir well to mix.
In a big bowl, add hokkien noodles and other condiments on top - prawns, fish tofu, chye sim, bean sprouts, fried shallots and some chilli paste.
Pour the hot steaming soup and it is ready to be served.
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.
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