Hokkien Prawn Mee

Method

1. Stock
2. In a stock pot, sauté the prawn shell and heads with oil, when fragrant, add garlic and shallot and continue to sauté.
3. When ready, add ikan bilis cube, fish sauce and boiling water and let it simmer for 10 mins. You may adjust the seasoning at this point.
4. Accompaniments / Sauce
5. Prepare the prawns and squid: Poach the prawns and squid in stock until fully cooked and set aside.
6. Prepare the fish cake by cutting into thin slices and the chives into 1-inch length.
7. Wash the beansprouts (remove the brown husk and dirt).
8. Frying
9. Add oil into a size appropriate wok and stir fry 2 beaten eggs.
10. Add all the noodles (yellow and bee hoon) and then all the sauces (dark & light soy). Continue to fry.
11. Add a few ladles of the stock (enough to cover the noodles). Continue to cook until noodles are cooked through.
12. Add all the accompaniments. You may add extra seafood stock (if you like the dish wet) and/or more dark soy for extra flavour.
13. Top with chives & serve with belacan and calamansi lime.