Hokkien Hae Mee, Penang Hae Mee, Prawn Mee & Mee Yoke Recipes

(Updated Version)

Hokkien Hae Mee, or Hokkien Prawn Mee, is a prawn noodle dish that revolves around its star ingredient - the prawn stock. This rich, savory essence forms the heart of this beloved Malaysian Chinese classic (HAND CRAFTED FISH BALL NOODLE SOUP). While the photos of Hae Mee dishes might look intricate and intimidating, don’t be discouraged. With the right ingredients and a bit of kitchen confidence, you can easily recreate this dish at home.

In today’s world, capturing that perfect Hae Mee shot is more about smartphone skills than anything else. It’s all in how you style the dish, choose your props, and present the meal. But don’t get too caught up in the visual showmanship. The truth is, anyone can master this flavorful prawn noodle dish, and that includes you.

The key to Hae Mee is in the prawn stock. I’ve provided a reliable recipe link below, along with an alternative version and a chili paste/dip recipe. Additionally, I’ll share three variations of Hae Mee/Prawn Mee, also known as Mee Yoke, each with a personal twist. Let’s dive into the recipes.

Hokkien Hae Mee

Ingredients 
For the Prawn Broth

Recipe linked at CANTONESE YEE MEE. 

For the Sambal/Chili Dip

Recipe linked at MALAY STYLE PRAWN NOODLES. 

Garnishing (as needed)

Fresh prawns (shelled, de-veined)

Your choice of noodles, blanched

Kangkung (water spinach), remove roots, slit the stem into two and chopped into 1-inch lengths  

Boiled eggs

Fried shallots

Spring onions, thinly sliced

Lime wedges

Nava's Zen Grown Kangkung/Water Spinach

Nava's Zen Grown Spring Onions

Method

Stir a scoop of chili dip into the prawn broth. Season with salt if needed.

Blanch the fresh prawns in the broth until cooked, then slice them in half.

Blanch the kangkung in the broth to soften.

In a bowl, assemble the noodles with prawns, kangkung, eggs, fried shallots, and spring onions.

Pour the broth over the top.

Serve with extra chili dip and lime wedges.

Prawn Mee

Ingredients

Blanched noodles of your choice

Fresh prawns (prepared as above)

Leafy green veggies, blanched

Dried black fungus, softened and sliced

Sliced spring onions

Method

Arrange the noodles, prawns, greens, fungus, and spring onions in a bowl.

Pour the prawn broth over the top.

No need to mix the chili dip into the broth for this version - serve it on the side.

Penang Hae Mee

Follow either of the recipes above, but add fish balls, sliced fish cakes, and your choice of leafy greens. For a spicier kick, stir the chili dip into the stock before serving.

Mee Yoke

Before making the prawn stock, fry some soaked and rinsed dried shrimp until crispy.

Set the shrimp aside and use the same oil to prepare the prawn stock.

Assemble noodles with sliced cabbage, fish cakes, crispy shrimp, and spring onions.

Serve with the chili dip either mixed into the stock or on the side.

Each version offers its unique flair, but all capture the essence of Hokkien Hae Mee’s comforting, prawn-filled goodness. Enjoy experimenting with these recipes, and remember - cooking is all about making it your own.