Blanco Court Prawn Mee is probably the earliest (and most illustrious) purveyor of prawn noodles in Singapore, having started out as a humble street vendor in the 20's. Purists will argue that the Penang version trumps the Singaporean prawn noodles, but I think the local style holds its own unique charm. While the Penanites have found a winning formula with their spicy soup-based renditions, Singapore hawkers have masterfully adapted the noodles into an intoxicatingly spicy dry version.
And here's a little history nugget for you: this heritage hawker is actually cousins to the prawn noodles at Beach Road, Jln Sultan and Joo Chiat, so if you thought the flavours at these stalls seemed familiar, it's because they all belong to the same extended family!
The magic of the Dry Prawn Noodles ($4.80) lay with the chilli paste. Redolent of toasty dried shrimp and oodles of chilli powder, it was both fiery and sweet. To top it off, the prawns were fresh, beansprouts clear, kangkong crunchy and noodles springy.
Like with the dry version, we opted for a mix of yellow egg noodles and an unusually thick rice vermicelli for the Sliced Prawn Noodle Soup ($4.80). It was a little disconcerting how the rice vermicelli was more like a thinner version of laksa noodles than actually skinny beehoon, and it did little to soak up the sweetly rich broth that drew its vigour from simmering pork ribs with prawn heads. Even if the prawns were split down the middle to appear deceptively plentiful in supply, I still thought they were plenty enough to make the bowl value-for-money.
Blanco Court Prawn Mee
243 Beach Road #01-01
Tel: 6396 8464
Open Wednesdays to Mondays 7.30am to 4pm