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Singapore Seafood White Beehoon Recipe

Singapore Seafood White Beehoon Recipe
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Category : Noodles
Cooking Time : 60 minutes
Serving : 2
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Prepare the ingredients before making Singapore Seafood White Beehoon in your home. Then, follow these steps below to serve Singapore Seafood White Beehoon for your family or friends.

Ingredients: Singapore Seafood White Beehoon

  • 10 Prawns
  • 10 Scallops
  • Scallions
  • Crab meat
  • 2 eggs
  • 1 pack (240 ml) Swanson clear chicken broth
  • 3 Tbsp Hua diao wine (also known as Shaoxing wine)
  • 1 Tbsp Light soy sauce
  • Dash white pepper
  • Dash salt
  • 1 teaspoon Mirin
  • 1 teaspoon cream cheese or butter
  • Chilli Brand thick dry bee hoon
  • Sesame oil
  • Cooking oil ( i used Grapeseed)
  • Garlic

How to Make Singapore Seafood White Beehoon

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Singapore Seafood White Beehoon in your home by yourself.

    Step 1
  • Wash prawns, de-shell carefully, leaving behind the tails. Leave about 5-6 prawn heads with their shells in a separate bowl.
  • Step 2
  • Slit the backs gently with a small butter knife, de-vein the prawns.
  • Step 3
  • Marinate the prawns thoroughly with Hua Diao wine, mirin, dash of white pepper, some light soy sauce and dash of salt.
  • Step 4
  • Share a little of the mixture with the prawn heads and shell as well.
  • Step 5
  • Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • Ready to serve!
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