Shrimp Hokkien Char Mee: KL Style

Embark on a culinary journey with us as we explore the vibrant flavors of Malaysian cuisine. Check out this delicious Shrimp KL Hokkien Mee recipe. From the bustling streets of Kuala Lumpur, this stir-fried noodle dish is a symphony of textures and tastes that'll transport you to the heart of Malaysia.

Savor the rich broth-soaked noodles, the succulent shrimp, and the crunch of bean sprouts. You're not just enjoying a meal; you're embracing the cultural tapestry that defines Malaysian cuisine. Braised in a sweet dark soy sauce, this rendition features the tantalizing duo of pork and shrimp.

A Glimpse into KL Hokkien Mee:

What "KL" represents in this Hokkien Char Mee recipe is a specific regional influence. Kuala Lumpur, being a melting pot of cultures, has imparted a unique character to its culinary offerings. The KL Hokkien Mee, with its infusion of sweet soy, tender shrimp, and crispy pork crackling, stands as a testament to the city's gastronomic richness.

Watch the video below to see how to make it:

The Soy Insight

A cup of soybeans has a whopping 886 milligrams of potassium. That’s about double what you get in a medium-sized banana. This is as much as one-third of what your body needs for the whole day.

April is a great month to indulge and try new culinary delights, as it is National Soy Foods Month. This celebration encourages everyone to add soy to their cooking. Dive into the nutritional richness of soybeans, which boast a remarkable 886 milligrams of potassium in just one cup.

Whether you're a Malaysian cuisine enthusiast or a curious culinary explorer, this dish promises a wonderful experience. As we celebrate National Soy Foods Month, let the nutritional richness of soy add an extra layer of depth to your dish. Let your taste buds wander and this Shrimp KL Hokkien Mee recipe be your ticket to the bustling, flavorful streets of Kuala Lumpur.

If you’re still hungry after this, try these recipes that use green soybeans in 10 different dishes.

Yield: 8

Author: Hungry For Truth

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Shrimp KL Hokkien Mee

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Shrimp KL Hokkien Mee brings the heart of Kuala Lumpur's culinary scene to your kitchen. This iconic stir-fried noodle dish is celebrated for its rich, soy-soaked noodles, tender shrimp, and crispy pork cracklings. Perfect for enthusiasts of Malaysian cuisine or anyone looking to dive into a new culinary adventure.

Ingredients

• 12 ounces skin-on lean pork belly
• 1/2 teaspoon salt
• 8 ounces shrimp (16 to 21 size, peeled and deveined)
• 2 tablespoons oyster sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground white pepper
• 2 tablespoons Thai sweet soy sauce
• 3 tablespoons Thai black soy sauce
• 1 tablespoon Thai thin soy sauce
• 2/3 cup low sodium chicken stock or pork stock (or water)
• 3 cloves garlic (finely chopped)
• 2 cups Taiwanese cabbage (shredded; can substitute green cabbage)
• 2 1/2 cups napa cabbage (shredded)
• 1 tablespoon Shaoxing wine
• 1 pound hokkien noodles (or cooked lo mein noodles)
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)

Instructions

1. Cut the pork belly in half lengthwise, dividing the lean part from the fattier part attached to the skin.
2. Slice the lean (non-skin) part of the pork belly into ⅛-inch slices. You should end up with about 6 ounces.
3. Take the fatty length of the pork belly and trim off the skin, which can turn tough in the cracklings. Slice into ¼-inch (6mm) slices and then in half into small chunks.
4. To a cast iron pan, add the fatty pork belly chunks, ½ teaspoon salt, and ½ cup of water. Simmer for 10 minutes, until the water evaporates and the pork fat begins to render.
5. Turn the heat down and simmer on low for 15 minutes, stirring the pork belly occasionally, until the chunks are golden brown and crisp. Set aside on a paper towel, and reserve the pork lard for the rest of the dish and for future uses (you’ll have extra).
6. Rinse them and pat dry. Optionally, you can also velvet the shrimp using our shrimp velveting technique, but it’s totally optional.
7. Combine the oyster sauce, sesame oil, white pepper, Thai sweet soy sauce, Thai black soy sauce, Thai thin soy sauce, and low sodium stock (or water). Set aside. (If you want to adjust the sweetness, start with 1 tablespoon of sweet soy. You can always add more later.)
8. Set a wok over medium-high heat. Add 2 teaspoons of rendered pork lard (or vegetable oil). Sear the pork belly until browned, remove from the wok, and set aside. Next, add another 2 teaspoons of lard/oil, followed by the shrimp. Toss for 30-45 seconds, just until it turns pink. Remove from the wok and set aside.
9. Add another tablespoon of lard/oil to the wok, followed by the chopped garlic. After 10 seconds, add both kinds of shredded cabbage. Stir fry for about 30-60 seconds. Add the Shaoxing wine.
10. Next, add the noodles. Give everything a quick toss, and pour in the sauce mixture. Stir-fry to combine, and push everything together to the center of your wok. Let the sauce and noodles come up to a simmer, stirring occasionally as it heats. Continue to cook for another minute or two until the sauce has reduced slightly. Meanwhile, prepare your cornstarch and water mixture.
11. Add the pork belly and the shrimp back into the wok. Stir until combined.
12. Stir in half of the cornstarch mixture. If you like your sauce a little thicker, add more cornstarch slurry. If you end up adding too much slurry and the sauce is too thick for your liking, simply add a splash of water, and stir until the sauce has an even consistency.
13. Transfer to a serving dish, sprinkle the crispy pork cracklings on top, and serve!

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