Hae (pronounced as “hey”) means prawn in Hokkien, a Chinese dialect. Don’t be deceived by how bland it looks. It is in fact extremely tasty. The key ingredient, the pièce de résistance if you will, is prawn stock in which the noodles are braised. Don’t throw away the prawn shells. They are packed with flavour. Boil them in water for about 10-15 mins or so, throw in some onions and garlic and rock sugar, and whole black peppercorns, and you have prawn stock.
The cooked noodles have a rather rich seafood flavour and aroma. So to counter that, the dish is served with a little spicy chilli and a squeeze of calamansi lime. Balanced!
I have cooked this dish a few times. Why? Because they are so good!
I even made this for my daughter’s 3rd birthday party couple of years ago. The guests cleaned it up!
You might think, why are all my Hokkien Prawn Mee look the same? Well of course they are. They are the same dish! Duh!
Sorry! Sometimes I’m surrounded with less intelligent people.
-hazrock, sometimes ditzy