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Singapore Seafood White Beehoon
Singapore Seafood White Beehoon

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We hope you got insight from reading it, now let’s go back to singapore seafood white beehoon recipe. To cook singapore seafood white beehoon you only need 16 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Singapore Seafood White Beehoon:
  1. Get 10 Prawns
  2. Prepare 10 Scallops
  3. You need Scallions
  4. You need Crab meat
  5. Provide 2 eggs
  6. Take 1 pack (240 ml) Swanson clear chicken broth
  7. Prepare 3 Tbsp Hua diao wine (also known as Shaoxing wine)
  8. Use 1 Tbsp Light soy sauce
  9. Use Dash white pepper
  10. Get Dash salt
  11. Take 1 teaspoon Mirin
  12. Use 1 teaspoon cream cheese or butter
  13. You need Chilli Brand thick dry bee hoon
  14. You need Sesame oil
  15. Provide Cooking oil ( i used Grapeseed)
  16. Prepare Garlic
Instructions to make Singapore Seafood White Beehoon:
  1. Wash prawns, de-shell carefully, leaving behind the tails. Leave about 5-6 prawn heads with their shells in a separate bowl. - - Slit the backs gently with a small butter knife, de-vein the prawns. - - Marinate the prawns thoroughly with Hua Diao wine, mirin, dash of white pepper, some light soy sauce and dash of salt. - - Share a little of the mixture with the prawn heads and shell as well.
  2. Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon.
  3. Clean, peel and dice whole garlic and separate into two portions. Smaller portion for cooking prawn heads and making the base broth. Bigger portion for frying the ingredients and beehoon.
  4. To prepare the prawn broth as base for the White Bee Hoon: - Stir fry the garlic in grape-seed and sesame oil in high heat. When diced garlic turns slightly golden brown, pour in the prawn heads and shells, together with the teaspoonful of cream cheese (or butter). Pour in half the Swanson clear chicken broth when Prawn heads and shells turn red. Cook for about 10minutes. Set aside.
  5. In a separate pan, stir fry the remaining garlic in grapeseed and sesame oil. When garlic turns golden brown, stir fry the prawns ( together with the marinate sauce), scallops. Add in the beehoon, chopped scallions. Add in remaining Swanson chicken broth. Add in a little more sesame oil for extra fragrance. Leave the food to cook a little, and add in the Prawn head n shells broth that was set aside earlier.
  6. Add in the crabmeat and pour the beaten eggs all over the beehoon. Stir fry the bee hoon thoroughly. If you prefer the bee hoon less soupy, leave the bee hoon to simmer in the broth longer.
  7. Ready to serve!

From Yuan Seafood White Bee Hoon at Ang Mo Kio is no exception. The bee hoon and broth has that wok hei flavour, showing us that hawker stalls can produce top notch dishes too. Recipe at: http://www.themeatmen.sg/white-bee-hoon White beehoon is a classic dish served everywhere from restaurants to zichar stalls. Places Bukit Timah, Singapore RestaurantAsian restaurantSingaporean restaurant Chun Kee Seafood White Bee Hoon. Queue-worthy seafood white bee hoon stalls around Singapore.

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