Mee Sua Soup
Serves 2
  • 200 grams ground pork / chicken
  • 1 tablespoon light soy sauce
  • ½ tablespoon sesame oil
  • Dash of white pepper
  • About 3 to 5 tablespoons of water
  • 1 tablespoon oil
  • ¼ cup icefish (a small handful), rinsed and pat dry (see note)
  • ½ red onion, peeled and finely chopped
  • ½ carrot, peeled and sliced
  • 4 cups water (or 2 large bowls of water)
  • 10 prawns, peeled and de-veined, heads reserved
  • 2 bunches mee sua (more if you like)
  • 2 eggs
  • Salt and ground white pepper
  1. Meat: In a medium bowl, combine the minced pork / chicken, soy sauce, sesame oil, white pepper and 3 tablespoons of water. Add more water until you achieve a slightly loose but still sticky consistency. Set aside.
  2. Soup: Heat a large pot over medium heat. Add in the oil and icefish. Fry on medium-low heat until the icefish turns a very light golden colour (they don't have to be crispy). Add in the onion and fry over medium-low heat until the onion is translucent. Add in the water and bring to a boil.
  3. Once the water has come to a boil, add in the reserved prawn heads, cover, lower the heat and simmer for 15 minutes, stirring occasionally.
  4. Season the prawns with a little salt and leave it aside for 10 minutes. Rinse the prawns and drain. Set aside.
  5. Remove the prawn heads from the soup with a slotted spoon. Turn the heat up to a medium-high until the soup is gently boiling. Scoop the pork/chicken mixture into the soup. Give the soup a stir. At this point you can turn off the heat, cover and set aside until needed.
  6. Add in the mee sua and eggs, when they are about to cooked, add in the prawns. Taste and season the soup according to your preference. Ladle into a bowl and serve immediately.
Naggy Notes
- The silver fish we used for the stock is not the pest silverfish but salangidae, but in Chinese we call them 银鱼, which is directly translated to silver fish.
- Recipe adapted from my Mom
Recipe by Foodie Baker at