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Hokkien Mee

  • Difficulty

    super easy

  • Serves

    3

  • Preparation time

    15min

  • Total time

    1h 35min

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Ingredients

  • shrimp
    400g
  • seafood broth
    750g
  • shallots
    20g
  • pork belly
    200g
  • water
    1000g
  • yellow noodle
    150g
  • white thick rice vermicelli
    150g
  • green bean sprout
    50g
  • boiled egg
    3
  • spring onion, cut in strips
    10g
  • ish sauce, for seasoning
    1tablespoon
  • lime juice, for seasoning
    10g
  • sambal sauce, for seasoning
    20g

Preparation

  • step 1

    Peel the shrimp, divided the head, shells and shrimp meat into different bowls.

  • step 2

    Place shrimp heads, shells, shallots and seafood broth into mixing bowl.

  • step 3

    Press control knob and cook 30 mins/100°C/speed 1.

  • step 4

    Add pork belly into mixing bowl.

  • step 5

    Press control knob and cook 30 mins/100°C/speed 1. Transfer cooked pork belly into a bowl, cut in thinly slices until it cool completely.

  • step 6

    Pour out the shrimp broth through simmering basket and discard the shrimp heads and shells.

  • step 7

    Place water into mixing bowl.

  • step 8

    Press control knob and heat 10 mins/100°C/speed 1.

  • step 9

    Add yellow noodle into mixing bowl.

  • step 10

    Press control knob and cook 2 mins/100°C/speed 1. Transfer into a bowl and drain.

  • step 11

    Add white thick rice vermicelli into mixing bowl.

  • step 12

    Press control knob and cook 2 mins/100°C/speed 1. Transfer into a bowl and drain.

  • step 13

    Place shrimp meat into mixing bowl.

  • step 14

    Press control knob and cook 2 mins/100°C/speed 1. Transfer into a bowl and drain.

  • step 15

    Place green bean sprouts into mixing bowl.

  • step 16

    Press control knob and cook 2 mins/100°C/speed 1. Transfer into a bowl and drain.

  • step 17

    Place yellow noodle, rice vermicelli, shrimp meat, sprouts and boiled egg into 3 serving bowl.

  • step 18

    Serve with fish sauce, sambal sauce and lime juice.

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