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Hokkien Prawn Mee

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Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian province in southeastern China.

There are two types of Hokkien mee: Hokkien hae mee and Hokkien char mee.

Hokkien hae mee is served in Penang (with a variant served in Singapore and Muar in the southern state of Johor known as Hae mee). It is a dish of egg noodles and rice noodles in a fragrant stock, which is made from both fresh shrimp and dried prawns, as well as pork or chicken. Traditionally, small cubes of fried pork fat are added to the soup, but this is now less common due to health concerns. It is garnished with prawns, fish cake, leafy greens, pork ribs, squid, crisp deep-fried shallots, spring onions and fresh lime. The dish is served with sliced red chili, light soy sauce and sambal.

In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hae mee. The dish uses the same egg noodles and rice noodles used in Hokkien hae mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambal chilli.

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