Claypot Hokkien Mee With Sio Bak
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 3 pax
Prawn Stock
  • 1 tablespoon Oil
  • 60g Prawn Shells
  • 1000 ml Water
  • ½ tablespoon concentrated chicken stock
Fry the Noodles
  • 1 tablespoon oil + 1 tablespoon oil (to use after frying the egg)
  • 2 eggs (beaten)
  • 100g squid (about 2 pieces)
  • 6 pcs prawns (shelled)
  • 1 tablespoon minced garlic
  • 100g pork belly (Sliced)
  • 250g Thick Rice Noodle
  • 100g Hokkien Noodle
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Shaoxing Wine
  • 100g store-bought Roasted Pork Belly (Sio Bak)
  • 1 tablespoons chopped spring onions
Prawn Stock
  1. Add the oil to a heated saucepan over medium heat
  2. Add prawn shells when the oil is heated and stir fry for about 2 mins until fragrance
  3. Add 1litre of water to the shells and boil for 10 mins
  4. Set aside for later use
Fry the noodle
  1. Add 1 tablespoon of oil to a heated claypot, wok or deep frying pan over medium
  2. Add in beaten egg and fry. Break it up into smaller pieces when the eggs are cooked.
  3. Push the fried eggs to the side and add 1 tablespoon of oil to the centre of the pot
  4. Add in minced garlic and stir fry until fragrance
  5. Add in sliced pork belly, squid and stir fry for another 1 minute
  6. Add in the noodles and stir fry for another minute
  7. Add in about 4 to 5 ladle of prawn stock (about enough to cover the noodles), fish sauce and shaoxing wine.
  8. Cover the lid and boil for 5 minutes
  9. Remove the lid and continue to boil for another 10 mins under medium low heat (add in prawn 5 mins before the noodle is ready).
  10. Remove the pot from the heat and top with sio bak & spring onions
  11. Serve hot
Recipe by eckitchensg at