Butter Prawn Bisque Hokkien Mee (Singaporean × French)

Method

1. Peel the prawns, keeping the heads and shells, and devein them. Finely chop the shallots and mince the garlic, dividing it in half. Cut the chives into 4 cm lengths; rinse pre-cooked noodles under hot water.

2. Make the bisque: heat the oil in a 18 cm pot over medium-high heat and fry the prawn heads and shells for 3 min, pressing them with a ladle, until red and toasty-smelling. Add the shallots, half the garlic and the tomato paste and fry for 1 min more to cook out the raw tomato taste.

   Add in this stepVegetable oil 1½ tbspShallots 2Garlic cloves 2Tomato paste 2 tsp

   medium-high heat

3. Pour in the wine, scrape the bottom and reduce by half, then add the stock and simmer over medium-low heat for 15 min. Strain through a sieve, pressing hard on the shells, to give you the bisque.

   Add in this stepDry white wine 50 mlChicken stock 550 ml

   medium-low heat

4. Melt half the butter in a 28 cm wok or deep pan over medium-high heat. When it foams, spread out the prawns and cook for 2 min, until pink on both sides, then set aside. They don't need to be cooked through; they finish at the end.

   Add in this stepUnsalted butter 13 gShell-on prawns (heads on if possible) 240 g

   medium-high heat

5. Crack the eggs into the same pan, scramble until half set and add the remaining garlic. Add the noodles and pour in the bisque in 2 or 3 additions, tossing for 5 min, until the noodles soak up the orange broth and turn glossy.

   Add in this stepEggs 2Garlic cloves 2Yellow egg noodles 240 g

6. Turn the heat down to low heat and add the cream, remaining butter and white pepper, swirling until the sauce is smooth. Add the prawns, bean sprouts and chives and toss for 1 min. Keep the heat low after the cream goes in, or the sauce may split.

   Add in this stepDouble cream 40 mlUnsalted butter 13 gWhite pepper 1 pinchBean sprouts 60 gGarlic chives 20 g

   low heat

7. Serve with lemon wedges; a little squeeze cuts through the richness of the butter.

   Add in this stepLemon ½