Hokkien Prawn Mee was created by the post war Hokkien sailors from South China. After working in the factories, they would congregate along Rochor Road and fry excess noodles from the noodle factories over a charcoal stove.
Today, this dish is stir-fried with garlic, eggs, soy sauce, yellow noodles, bee hoon, bean sprouts, prawns and squid. A flavourful stock is also essential for a great tasting dish, and is usually made from stewing prawn heads, clams and dried fish. To cook this dish, the noodles are first flooded with stock, stewed for a minute while adding the seafood, then fried till damp. Pork lard is also a vital part of Hokkien Prawn Mee; however, most stalls use less or none of it nowadays as it is deemed as unhealthy.
Sambal chilli and lime are also standard toppings for this dish, giving it that extra zing and tanginess. Some stalls also serve it on an Opei leaf (soft palm bark), to enhance the fragrance of the dish.