Singapore Prawn Noodle Soup (Hae Mee)
A rich and flavorful noodle soup, Singapore Prawn Noodle Soup, also known as Hae Mee, is a beloved hawker classic. It features a deeply savory broth made from simmering prawn heads, shells, and pork bones, served with yellow noodles, succulent prawns, and tender pork ribs. The dish is often garnished with crispy fried shallots and served with a side of sambal chili for an extra kick.
🧂 Ingredients
- 500 g Prawn heads and shells(from large prawns, cleaned)
- 1 kg Pork ribs(cut into large pieces, soaked in cold water for 40 mins to remove blood)
- 2.4 liters Water
- 2 medium Shallots(finely minced)
- 3 cloves Garlic(finely minced)
- 2 pieces Star anise
- 4 pieces Cloves
- 1.5 tbsp White peppercorns
- 5 tbsp Fish sauce
- 1.5 tbsp Dark soy sauce
- 1.5 tbsp Soy sauce
- 5 tbsp Oyster sauce
- 2 tbsp Rock sugar(small cubes, adjust to taste)
- 500 g Prawns(peeled and deveined, for serving)
- Yellow noodles(or other noodles of choice, for serving)
- handful Beansprouts(blanched, for serving)
- Spring onions(finely chopped, for garnish)
- Crispy fried shallots(for garnish)
- Sambal chili(for serving)
- 2 tbsp Oil(for frying)
👨🍳 Instructions
- 1
Make the broth: In a stock pot over medium heat, add 2 tbsp of oil. Fry minced garlic and shallots until fragrant. Add prawn heads and shells, fry and mash with a potato masher to extract more juice. When caramelized, add 2.4 liters of water and bring to a boil.
- 2
Rinse the pork ribs until the water runs clear. Add the ribs to the pot. Meanwhile, toast star anise, cloves, and white peppercorns in a dry pan until fragrant. Place the toasted spices in a tea strainer or spice bag and add to the pot.
- 3
Skim off any foam from the broth. Add fish sauce, dark soy sauce, soy sauce, oyster sauce, and rock sugar. Simmer for at least 2 hours, or until the ribs are tender. Skim foams occasionally. Remove ribs when tender.
- 4
For serving: Bring the broth to a boil. Cook the peeled prawns in the boiling broth for about 45-60 seconds until just cooked. Remove prawns and set aside. Lightly blanch beansprouts and cook noodles according to package directions.
- 5
Assemble bowls with noodles, beansprouts, cooked pork ribs, and prawns. Ladle the hot broth over the ingredients. Garnish with chopped spring onions and crispy fried shallots. Serve with sambal chili on the side.
💡 Pro Tips
- ✓For a less peppery taste, reduce the amount of white peppercorns.
- ✓The broth can be made ahead and frozen for up to 3 months.
- ✓Ensure the prawn heads and shells are well-caramelized to extract maximum flavor for the broth.
🔄 Variations
- A dry version can be made by tossing the noodles with sauce and toppings, omitting the broth.