This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!
It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Singapore Seafood White Beehoon. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Singapore Seafood White Beehoon as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!
If you are looking for an easy and tasty dinner try this Singapore Seafood White Beehoon recipe. This Singapore Seafood White Beehoon make for a yummy summer dinner that you can make it easy. The Singapore Seafood White Beehoon recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Singapore Seafood White Beehoon recipe.
Singapore Seafood White Beehoon.
Before preparing the dish, I have done some research on how to make Singapore Seafood White Beehoon easily with delicious taste. You can have Singapore Seafood White Beehoon using 16 ingredients and 7 steps. Here is how you achieve that.
Tasty Singapore Seafood White Beehoon Recipe Ingredients
- It's 10 of Prawns.
- You need 10 of Scallops.
- You need of Scallions.
- Prepare of Crab meat.
- You need 2 of eggs.
- It's 1 pack (240 ml) of Swanson clear chicken broth.
- Prepare 3 Tbsp of Hua diao wine (also known as Shaoxing wine).
- You need 1 Tbsp of Light soy sauce.
- Prepare Dash of white pepper.
- Prepare Dash of salt.
- Prepare 1 teaspoon of Mirin.
- You need 1 teaspoon of cream cheese or butter.
- You need of Chilli Brand thick dry bee hoon.
- Prepare of Sesame oil.
- You need of Cooking oil ( i used Grapeseed).
- It's of Garlic.
How to make Singapore Seafood White Beehoon from scracth
- 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!.