Serves 3-4

INGREDIENTS

Prawn stock Water Prawn Prawn Stock Mix* Lean pork (sliced)+ Garlic Powder*# Prawn Mee Chilli Powder* Hokkien noodle+◆	500 ml 6 nos 1 pkt 50 g 1 pkt 1 pkt 280 g
Garnish Fried Shallot & Oil*	1 pkt
Optional Garnish Bean sprouts Kangkong (water spinach) Red chilli (sliced)#	56 g 30 g 40 g

* Included in this Prima Taste pack.
◆ We recommend Prima Taste Hokkien Noodle
+ Refer to Chef's Tips for suggested alternatives.
# Optional

A. To prepare Prawn Mee Soup
1. Fill pot with 500 ml water and bring to boil. Add prawns and cook on high heat till cooked. Remove and cool in cold water. Shell prawns and set aside as garnish.
2. Add Prawn Stock Mix and bring to boil.
3. Add sliced lean pork and bring to boil.
4. Add desired amount of Garlic Powder and Prawn Mee Chilli Powder into soup and ready to serve.

B. To serve
1. Blanch Hokkien noodle in boiling water for about 5 seconds. Shake off excess water and portion into individual bowls.
2. Add shelled prawns into soup and portion into individual bowls. Garnish with Fried Shallot & Oil as desired and serve immediately.

Note: Blanching of Hokkien noodle refers to heating of pre-cooked noodle. If using spaghetti, linguini, dry rice vermicelli or dry Hokkien noodle instead, cook noodle to your desired texture.

CHEF’S TIPS
You may add other ingredients and garnishes such as pork belly or chicken. Hokkien noodle may be substituted with spaghetti, linguini or dry rice vermicelli.

This pack may also be used to cook Fried Hokkien Prawn Mee. Cooking instructions can be found inside pack.

We recommend Prima Taste Hokkien Noodle. This product is available at Prima Taste Online Store (visit www.primataste.com) and selected supermarkets

STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

(3-4 人份)

材料

虾汤 水 虾 A 虾汤配料* (Prawn Stock Mix) 瘦肉（切片） B 大蒜粉*# (Garlic Powder) C 虾面辣椒粉* (Prawn Mee Chilli Powder) 福建面+◆	500 毫升 6 只 1 包 50 克 1 包 1 包 280 克
配料
D 炸葱油* (Fried Shallot & Oil)	1 包
可任选的配料
豆芽 蕹菜(空心菜) 红辣椒(切片)#	56 克 30 克 40 克

* 百胜厨即煮可食的主料全在包装里
◆ 我们建议使用百胜厨福建面
+ 请参考烹饪点子
# 可有可无

A. 烹煮虾汤
1. 把500毫升的水煮沸，加入虾，以大火将虾煮熟。将虾取出放入冰水中。去壳待用。
2. 加入A虾汤配料(Prawn Stock Mix)，煮沸。
3. 加入切成片的瘦肉，搅均并煮沸。
4. 随个人喜好加入B大蒜粉(Garlic Powder) 和C虾面辣椒粉(Prawn Mee Chilli Powder)，即成虾汤。

B. 食用
1. 将福建面放进沸水里烫5秒钟。沥干水份，盛在个别的碗。
2. 把去了壳的虾放入虾汤里，然后盛在个别的碗。加入适量D炸葱油(Fried Shallot & Oil) 即可食用。

注：將福建面放进沸水里烫5秒钟指的是把熟面條烫热。
若使用意大利面、宽面、干米粉或干福建面, 您可將面條煮至心仪的口感。

烹饪点子
您也可加入其他材料与配料，如三层肉、鸡肉等。可以用意大利面、宽面条或干米粉代替福建面。

本酱料也可用于烹制炒福建虾面。欲知烹调说明,请查看反页。

我们建议使用百胜厨福建面。此产品能在我们的网上商店（浏览 www.primataste.com）和超级市场购买。
欲知更多烹调详情,请浏览www.primataste.com。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。

Serves 2-3

INGREDIENTS

Fried Hokkien Prawn Mee Stock
Water (for Step A2)	290 ml
Prawn Stock Mix*	1 pkt
Garnish
Dry thick bee hoon (rice vermicelli)+	125 g (weight before soaking)
Hokkien noodle+◆	65 g (if dry noodle is used) or 130 g (if fresh noodle is used)
Garlic (chopped)	10 g
Egg (beaten)	1.5 nos
Fish sauce or light soya sauce	4 g (1 tsp) or as desired
Vegetable oil (for Step A1)	1 tsp
Vegetable oil (corn, palm, sunflower or soya oil) (for Step C1)	35 ml (2 tbsp)
Fresh prawn (medium size)	6 nos
Fresh pork belly (sliced to 0.5 cm thick)+	50 g
Fresh squid	50 g
Chinese chives (ku chye) (cut into 4 cm length)+	20 g
Bean sprouts	30 g
Sambal chilli#	as desired
Fresh calamansi	2 nos

* Included in this Prima Taste pack.
◆ We recommend Prima Taste Hokkien Noodle.
This product is available at Prima Taste Online Store
(visit www.primataste.com) and selected supermarkets.
# Item not included in pack but is available from Prima Taste Online Store.
+ Refer to Chef's Tips for suggested alternatives.

A. To prepare Hokkien noodle and thick bee hoon
1. If dry Hokkien noodle is used, cook dry Hokkien noodle in boiling water for 5 mins (or until desired texture is achieved) and drain well. Cool the cooked noodle by rinsing in water. Add vegetable oil to noodle and mix well. Set aside for Step C4.
Note:If fresh Hookien noodle is used, you may ignore Step A1.
2. Soak dry thick bee hoon in a pot of cold water for 1 hr or until soft. Set aside soaked thick bee hoon for Step C4.

B. To prepare Fried Hokkien Prawn Mee Stock
1. Boil water in a pot. Add in pork belly, squid and prawn. Cook squid for 30 secs and prawn for approximately 1 min or till just cooked. Stir occasionally.
2. Remove squid and prawn and chill in ice water for 5 mins. Slice the squid thinly into rings and de-shell the prawns. Set aside for Step C6.
3. Cover pot and cook pork belly for another 3 mins on medium heat. Remove pork belly and slice into julienne. Set aside for Step C5.
4. Pour Prawn Stock Mix into the pot and boil. Fried Hokkien Prawn Mee Stock is ready for Step C6.

C. To cook
1. Heat wok on medium heat. When wok is hot, add vegetable oil.
2. Add garlic and stir-fry for 2 secs. Ensure garlic does not turn brown.
3. Add ²/з beaten egg and stir to mix with garlic for approximately 1 - 2 secs (egg is not fully cooked yet).
4. Add Hokkien noodle (from Step A1) and thick bee hoon (from Step A2) and stir-fry for 10 secs. Add fish sauce and stir-fry for another 10 secs.
5. Add pork belly (from Step B3). Stir-fry for 10 secs or till fragrant.
6. Add ²/з Prawn Stock (from Step B4), stir well and cover wok for 30 secs. Remove cover, add bean sprouts, Chinese chives and remaining ¹/з Prawn Stock (from Step B4) into the wok. Stir-fry for approximately 15 secs or till gravy is slightly thickened, add prawn (from Step B2), squid (from Step B2) and stir-fry for 10 secs. Add in remaining ¹/з beaten egg and switch off the fire. Stir and mix well.
7. Serve Fried Hokkien Prawn Mee hot. Add sambal chilli and fresh calamansi to taste.

CHEF'S TIPS
You may add other ingredients and garnishes such as lean pork, chicken or spring onions. Hokkien noodle or dry thick bee hoon may be substituted with spaghetti or linguini.

STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.

 

(2-3 人份)

材料

炒福建虾面上汤调配法
水 (用于A2步骤)	290 毫升
A 虾汤配料* (Prawn Stock Mix)	1 包
配料
干粗米粉+	125 克 (未浸水前重量)
福建面+◆	65 克 (干福建面)/ 130 克 (熟福建面)
蒜茸 (剁碎)	10 克
鸡蛋 (搅拌均匀）	1.5 粒
鱼露或酱青	4 克 (1 茶匙) 或随意
菜油(用于A1步骤)	1 茶匙
菜油 (蜀米、棕榈、向日葵或黄豆) (用于C1步骤)	35 毫升 (2 汤匙)
虾 (中型)	6 只
三层肉 (切成0.5 公分厚)+	50 克
鱿鱼	50 克
韭菜 (切成4 公分长)+	20 克
豆芽	30 克
叁峇辣椒#	随意
鲜酸柑	2 粒
* 百胜厨即煮可食的主料全在包装里
◆ 我们建议使用百胜厨福建面。此产品可从百胜厨网站(www.primataste.com)及各超市购得
# 材料未包括在此包装里但可从百胜厨网站购得
+ 请参考烹饪点子

A. 福建面和干粗米粉的预备步骤
1. 若使用干福建面，將干福建面放入沸水里煮5分钟(或至心仪口感) 然后沥干。將熟面冲水冷却。在面里加入菜油并拌均。 留旁待C4步骤使用。
注：若使用熟福建面，您能免去A1步骤。
2. 將干粗米粉放进锅里以冷水浸泡1小时直到变软。泡软的粗米粉留旁待C4步骤使用。

B. 炒福建虾面上汤的预备步骤
1. 用另一个锅将水煮沸。把三层肉、墨鱼和虾放进锅里，將墨鱼煮至30秒钟，虾煮至1分钟或熟。其间不时搅拌。
2. 取出墨鱼和虾，放进冰水里冷却5分钟。將墨鱼切薄成圈并将虾去壳。留旁待C6步骤使用。
3. 將锅盖起，以中火再煮三层肉3分钟。取出三层肉然后切丝。留旁待C5步骤使用。
4. 將 A 虾汤配料 (Prawn Stock Mix) 倒进锅里煮沸。炒福建虾面上汤待C6步骤使用。

C. 烹煮
1. 用中火把炒锅热一热。当炒锅热了，倒入菜油。
2. 加入蒜茸，爆香2秒钟，避免蒜茸变棕色。
3. 加入²/з搅拌的鸡蛋，把蛋和蒜茸一起翻炒1-2秒钟 (蛋在这里未熟)。
4. 加入福建面 (从A1步骤) 和泡软的粗米粉 (从A2步骤)，翻炒10秒钟。加入鱼露再翻炒10秒钟。
5. 加入三层肉 (从B3步骤)，翻炒10秒钟或至芳香。
6. 加入²/з虾上汤 (从B4步骤)，搅均匀并盖锅30秒钟。开锅盖，加入豆芽、韭菜及剩余的¹/з虾上汤 (从B4步骤)。翻炒15秒钟或至汤汁略干，加入虾 (从B2步骤)、墨鱼 (从B2步骤)，然后翻炒10秒钟。剩余的¹/з搅拌的鸡蛋倒入并即刻关炉火。翻炒均匀。
7. 趁炒福建虾面热时，即端上桌。配上叁峇辣椒和鲜酸柑。

烹饪点子
您也可加入其他材料与配料，如瘦肉、鸡肉和青葱或以意大利面或宽面代替福建面和干粗米粉。

储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。