The Taste of an Asian Ocean Dream

If I were on my death bed and I had to choose one meal to have before pushing up daisies, I would choose prawn mee. Yes, we are back on the humble hawker street. But hawker or not, you cannot deny the perplexing gamut of flavours that are presented to you in a plastic bowl. The sultry smokey depths of toasted crustacean essence and crispy shallots mingle with the sweet playful juices of prawn and chili. The broth is what elevates this dish to heavenly heights. Despite having so many facets of flavour, the soup remains light and refreshing. This is why I prefer having it with mee hoon (thin rice noodles) rather than mee (thick yellow noodles) or even a mixture of the two. I find the flavour to the mee to be overpowering when put up against the delicacy of the delicious broth. I savour my food and pairing it with the mild and absorbent mee hoon creates a wonderous eating experience. I've ordered prawn mee in restaurant environments before and it never matches the levels of palette stimulation as the kopitiam across the street.