Remember MyKuali's Penang white curry craze that got everyone into a buying and hogging frenzy (No? Just us?) Well, they're back with yet another instant hawker favourite, the Hokkien prawn mee! Now, if you ever find yourself craving a hot bowl of the crustacean-flavoured soup noodle in the dead of the night, making it at home is now as easy as snapping your fingers (maybe even easier!).
MyKuali's current line-up of well-loved instant noodles. The Thai tom yum flavour will be available commercially real soon, so be on the lookout for our taste test!
We decided to put the instant noodle to the test to see just how well it compared to a bowl of authentic hawker-style prawn mee. But we weren't satisfied with just throwing the whole thing into a pot so we added some extra ingredients for that hawker feel. We went for fish cakes, fish balls, fu chok (bean curd skin), an egg, and the all-important kangkung.
If you're feeling a little more indulgent, getting fresh prawns is a mighty good idea
And the finished product (drum roll, please):
A good-looking bowl, if we do say so ourselves
The all-important broth is key to how good a prawn mee is, and while a packet of powdered flavouring can never quite compare to the real deal, this came pretty darn close. The soup had that distinctive seafood flavour to it, and coupled with some really kick-*** sambal chilli and a pack of fried shallots, we could almost believe we were chowing down in a Penang kopitiam. The entire bowl was gone in minutes.
The best part was the fu chok soaking up all the spicy soupy goodness
The great thing about cooking this at home is that you get to decide how soft (or hard) you want your noodles and the saltiness and spiciness of the broth simply by adjusting cooking time and amount of seasoning. We'd definitely recommend going the extra mile by adding extra ingredients of your choosing. Now go and stock up before the hoarding begins!
A warm, comforting, and delicious bowl of prawn noodles, right in your own kitchen!