Mom's Hokkien Mee is made to her own family recipe, and years of fine tuning. I watched her cook yesterday, hoping to learn a few things and I did! There's no secret recipe really. To get a good prawn stock, you just need to ensure that only fresh prawns and a generous amount of pork bones are used.
The prawns are lightly blanched in hot boiling water, which will be later used in the stock. All the goodness of the prawns are never wasted. It is then shelled and deveined.
The shells, heads and all are then tossed in the wok, getting a nice toasty, aromatic crustacean caramelisation that permeates through the walls of the house. This will be appreciated by most, but for some, it will create a frantic rush to quickly close all bedroom doors with face and nose crinkled like a raisin. The golden shells were then added to the stockpot and simmered for 15 minutes or so.
They were then taken out of the pot, strained and liquidised in the blender. This will make a rich prawny essence which will be strained through a muslin cloth to get a smooth finish. This will go back into the stock. Liquid gold.
The spice for the broth also consists of this chilli paste with a bit more onions and garlic.Bear in mind the figures are only approximate. It's always a handful of this and a knob of that, a piece of this as big as your thumb or a splash of that. Right.