Fried Mee Tai Mak
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Fried Mee Tai Mak

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Recipe info icon


30 min

Recipe info icon


20 min



Mee Tai Mak
500 g
Minced Pork (lean meat)
250 g
Fresh Prawns (deveined and butterflied)
Shiitake Mushrooms (rehydrated with the stalks removed and thinly sliced)
Dried Shrimp (minced)
20 g
Premium Dark Soy Sauce
12 tbsp
Light Soy Sauce
1 tbsp
Vegetable Oil
14 cup
White Pepper
1 tsp
12 tsp
White Sugar
12 tsp
White Sugar
12 tsp
Red Chilli (thinly sliced to gsrnish)
Spring Onion (thinly sliced to garnish)
1 stalk

How to cook

Prepare the mee tai mak.

  • In a wok, lightly fry the prawns with oil. Remove from pan and set aside.
  • In a pot of boiling water, blanch the mee tai mak before draining it. Set aside to cool down in a bowl of iced water.

Fry the mee tai mak.

  • In the same wok, add in the thinly sliced shallots. Fry until the shallots are infused with the oil and crispy. Remove the shallots and set aside, reserving 1 tbsp of shallot oil for later. Now, add in the minced dried shrimp and sliced shiitake mushrooms to fry. Add in the minced pork.
  • Fry the minced pork together with the rest of the ingredients until there isn't any residual liquid in the wok. Once done, remove everything from the wok and set aside.
  • In the same wok, add in the reserved shallot oil. Cook the drained mee tai mak and add in the rest of the cooked ingredients back into the wok.
  • Stir in the light soy sauce, dark soy sauce, sugar, salt, white pepper, and sesame oil. Lastly, add the prawns and mix thoroughly.

Garnish to serve!

  • Top with the spring onions and red chilli, if desired. Serve warm.
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