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Newly opened HALA prawn mee at Toa Payoh. My dad and me were curious on how would they create the depth of prawn soup without using pork bone. .
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When the bowls arrived, my dad gave the green light - Smell checked! Color checked! .
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Our conclusion was that the owner used large amount of prawn shell, garlic and shallots to create the depth. It looked simple but required lots of skill to achieve this broth. Because the large amount of shallot and garlic might "burn" the broth if it was not control properly. .
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They fried their own shallot for a better quality control. 100% fresh prawn from the market. 😍😍😍
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For more information, you can check out their IG @denisedeanna