I have not travelled to Singapore for quite some time already and I missed the Heh Mee (Prawn Noodles). The Singapore Heh Mee is different from the Prawn Mee (Hokkien Mee) that we have in Malaysia. The Singaporean version is actually fried egg noodles with prawns and a little starchy gravy. Since I have some shelled prawn and Ipoh taugeh (bean sprouts) in my fridge, the idea of cooking something similar to the Singaporean Heh Mee came to my mind. I added a little of the curry soup stock from the Maggi Instant curry mee to give the dish some spicy "kick".
Here how I cook the Braised Maggi Curry Mee, Singapore Heh Mee Style.
Maggi Curry Instant Mee or any other brands, 1 packet, soak noodle in hot water till soften
Shallots, 2 pcs, cut into slices
Taugeh (Bean sprouts), 1/2 cup
Spring onions, 1 stalk, cut into 1 " length
Prawns, 5 medium size, shelled (not shelled is ok)
Water (1 cup) and Corn flour mixture (4 teaspoons)
Dark soya sauce, 1/4 teaspoon
Light soya sauce, 1 teaspoon
Salt to taste
Heat up wok and put in some vegetable oil . Fry the shallots slices until they turned crispy. Take out the shallots and put them aside. Put prawns and eggs in the hot oil. Stir fry them for a short while. Add the soften maggi instant noodles. Pour in the light soya sauce and dark soya sauce. Add Taugeh (beansprout). Fry the mee (noodle) until it is cooked. Take out the fried noodle and put it on the serving plate. Pour the water and corn flour mixture on the pan. Keep on stirring it until the soup thicken. Add maggi curry mee stock, salt to taste and bring to a boil. Pour the soup on the fried noodles. Garnish with spring onions and deep fried shallots before serving. Happy Supper Time!