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Honestly, I enjoy my Prawn Mee dry. Which I know to some people it’s a cardinal sin. But how can you resist crispy pork lard, oil, chilli powder, chilli padi, fried scallions all mixed together. You still get all the essentials like the prawn mee soup and the prawns. Well, taste is subjective and everyone is their own critic anyway. .
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I’ve tried a handful of famous prawn mee around Singapore and the best is still Beach Road Prawn Mee at East Coast Road. What they did right was the stock which was sublime. I reckon nobody knows who started to pair Ngor Hiang and Prawn Mee, but that person should be knighted.