How to Make Chilli Pan Mee and Butter Prawns

Despite being Hakka I’d only ever had Hakka Pan Mee in a broth; this was my first attempt serving it “dry-style”, which involved using the same dough recipe from the soup version which I’d previously shared, but this time cut into thin strips as opposed to pappardelle-style.
I was also going in blind with this since I’d never had it, and frankly the end result made me wonder if the recipe was missing something. Nonetheless, here it is; I’ll probably give it another shot and post any tweaks down the line.


Hakka Pan Mee


1kg strong (bread) flour
1/2 tsp lye water (optional)
2 cups water
1 Tbsp salt


  1. Combine ingredients in a dough mixer and knead until smooth.
  2. Cover and allow to rest while making the chicken mince.
  3. Bring some water to boil in a separate saucepan.
  4. Cut dough into small chunks and flatten by hand.
  5. With pasta roller on widest setting roll each piece then place them apart on cutting board.
  6. Change setting to desired thickness – I use the second thinnest – and roll again.
  7. Cut pasta sheets into fettucine-wide strips and cook in boiling water.
  8. They’re done once they float to the surface; remove with sieve and place in bowls.
  9. Toss lightly with some sesame oil to prevent sticking.



300g chicken mince
1 Tbsp oyster sauce
1 tsp light soya sauce
1 tsp thick soya sauce (aka cooking caramel)
½ Tbsp chicken powder
Dash of pepper
5 cloves garlic, minced
2 Tbsps oil
½ cup water
1 tsp tapioca starch + 2 tsps water


  1. Heat oil in saucepan, then add garlic and lightly saute.
  2. Add chicken mince and break up any clumps.
  3. Add oyster sauce, soya sauce, cooking caramel and chicken powder.
  4. Mix well and cook until chicken is done. Add water and bring to a simmer.
  5. Add tapioca starch + water mixture to thicken.
  6. Remove from heat and spoon over noodles.



1 onion, minced
3 cloves garlic, minced
½ cup chilli flakes
¼ cup dried shrimp, soaked in warm water, drained and minced
½ tsp chicken powder (optional)
½ tsp sugar
1 tsp fish sauce or light soya sauce
4 Tbsps oil


  1. Combine onion, garlic, chilli flakes and dried shrimp in saucepan. Saute lightly until most of the moisture has evaporated.
  2. Add oil and fry until onion is browned and oil separates. Add chicken powder, sugar and fish sauce. Adjust seasoning before removing from heat.
  3. Allow to cool, then store in jar, refrigerated, for up to 4 weeks. Serve with Hakka Pan Mee noodles.



1 ½ cup ikan bilis, rinsed
1L water
1 Tbsp chicken powder
½ tsp pepper
3 cloves garlic, lightly crushed
2 Tbsps oil
1 cup Chinese greens (eg. choy sum) – optional


  1. In this broadcast I fried the ikan bilis in the Optimum HealthyFry air fryer at 180°C for about 10 minutes after tossing it in a small amount of oil.
  2. Alternatively you can deep-fry it until crispy – about 2-3 minutes.
  3. Set aside ½ cup of ikan bilis as topping for the noodles.
  4. Heat oil and fry garlic until fragrant.
  5. Add remaining ikan bilis, water, chicken powder and pepper and simmer for 20 minutes.
  6. Add Chinese greens if using and cook for no more than 5 seconds.
  7. Remove and serve soup as a side to go with the Hakka noodles.

How To Cook Butter Prawns


8 large prawns, peeled & deveined, heads and tails intact
2 Tbsps butter
1 Tbsp minced garlic
1 cup evaporated milk
2 stalks curry leaves
1 tsp chicken powder
1 tsp sugar
1 bird’s eye chilli, sliced (optional)
Dash of pepper


  1. Heat butter in saucepan, then add garlic and saute until lightly browned.
  2. Add prawns and fry for about 30 seconds, then add all other ingredients.
  3. Simmer until prawns are cooked through and the sauce has thickened.
  4. Add water and/or evaporated if it dries out too quickly.
  5. Adjust seasoning, remove from heat and serve.

Visit for more information about the Optimum HealthyFry used in this broadcast

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