Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Originally from Xiamen in Fujian province, this recipe for hae mee or prawn noodles is not quick or simple to make, but your labour will be rewarded with an utterly satisfying meal. The ideal hae mee should boast a broth that looks deceptively plain and brown, but is richly resonant with the flavours of pork and prawns (shrimps). Its surface should be dotted with islands of oil tinted red from the prawn shells. You can add a pig’s tail to the stock in step 1 to give it more bo