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Photo Monday The best prawn mee in Singapore. The secret is in the soup. Every hawker has his own secret recipe for making the soup but prawn is a must. Some boil prawn shells to make the soup and some add pig bones to "sweeten" it. You can see split prawns and a piece of pork rib in the soup but the were not used in the preparation of the soup. Lee  Live today as if it is your last For tomorrow will soon be in the past |
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Hi mrsjoe, The prawns you see are sliced in halves for easy peeling. The shell and head give a prawn you taste to the soup. Lee Live today as if it is your last For tomorrow will soon be in the past
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Thank you fir the visit, Softwinds. Lee Live today as if it is your last For tomorrow will soon be in the past
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No, MsEd, the soup is not spicy. The red colour is due to the prawns. Normally, chilli paste is added to spice it up. Lee Live today as if it is your last For tomorrow will soon be in the past
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[ Hi Poet, The stall is inside the Zion Riverside Food Centre, I think. Anyway, it is opposite Great World City. The stall is near the end if you enter from Zion Road. Lee Live today as if it is your last For tomorrow will soon be in the past
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I love prawn mee but never knew some cooks use pig bones. I've just arrived in Ipoh and was expecting to have a prawn mee lunch but the stall is closed today 
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Hi whiterose, There are lots of prawn mee stalls in Malaysia and Singapore but to me, the one mentioned above is the best. Do you visit Ipoh often? Lee Live today as if it is your last For tomorrow will soon be in the past
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