Wednesday, June 13, 2018

Singapore Seafood White Beehoon

Another tasty bee hoon stir fry by the Hub, slurpy good!

1/2 packet Beehoon (Taiwanese Hsin Chu Vermicelli) - soak in cold water for 30 minutes
8 Prawns - deveined
2 squids - cleaned and cut into 1 inch pieces
16 clams
 4 stalks of baby gai lan - cut into 1 inch pieces
2 eggs
500ml chicken stock or more
1 tsp sesame oil 
6 cloves garlic - peeled and chopped
vegetable oil
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp huatiao wine
1/4 tsp sugar
1/2 tsp salt
dash of pepper
  1. Heat up 1 tbsp vegetable oil and 1 tsp sesame in wok.
  2. Add half of the chopped garlic and fry till lightly aromatic.  Add pre-soaked beehoon and fry for one minute.  Toss to mix well with the garlic. Remove from wok and set aside.
  3. Add another tbsp of oil in wok.  When oil is heated, add prawns and squid and fry for a while over high heat but not fully cooked.  Remove from wok and set aside.
  4. Add another tbsp oil in the wok.  Crack 2 eggs into the hot oil.
  5. Lightly scramble it and let is set for a short while.  Pour chicken stock into the wok and stir.
  6. Add seasonings and let it come to a boil.  
  7. Add pre-fried beehoon to the wok.  Add prawns, squids, gai lan and clams and cover for a minute or two.  When clams open up, they are cooked.
  8. Serve the beehoon immediately to enjoy the rich flavour and tasty broth!

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