Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, singapore seafood white beehoon. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Singapore Seafood White Beehoon is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Singapore Seafood White Beehoon is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook singapore seafood white beehoon using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Singapore Seafood White Beehoon:
- Prepare 10 Prawns
- Make ready 10 Scallops
- Make ready Scallions
- Take Crab meat
- Make ready 2 eggs
- Prepare 1 pack (240 ml) Swanson clear chicken broth
- Prepare 3 Tbsp Hua diao wine (also known as Shaoxing wine)
- Make ready 1 Tbsp Light soy sauce
- Take Dash white pepper
- Make ready Dash salt
- Prepare 1 teaspoon Mirin
- Make ready 1 teaspoon cream cheese or butter
- Make ready Chilli Brand thick dry bee hoon
- Take Sesame oil
- Make ready Cooking oil ( i used Grapeseed)
- Take Garlic
Instructions to make Singapore Seafood White Beehoon:
- 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.
- Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon.
- 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.
- 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.
- 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.
- 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.
- Ready to serve!
So that’s going to wrap it up with this exceptional food singapore seafood white beehoon recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
