Singapore Seafood White Beehoon
Singapore Seafood White Beehoon

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, singapore seafood white beehoon. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Singapore Seafood White Beehoon is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Singapore Seafood White Beehoon is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have 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:
  1. Take 10 Prawns
  2. Make ready 10 Scallops
  3. Prepare Scallions
  4. Get Crab meat
  5. Make ready 2 eggs
  6. Prepare 1 pack (240 ml) Swanson clear chicken broth
  7. Make ready 3 Tbsp Hua diao wine (also known as Shaoxing wine)
  8. Get 1 Tbsp Light soy sauce
  9. Take Dash white pepper
  10. Take Dash salt
  11. Make ready 1 teaspoon Mirin
  12. Prepare 1 teaspoon cream cheese or butter
  13. Take Chilli Brand thick dry bee hoon
  14. Take Sesame oil
  15. Prepare Cooking oil ( i used Grapeseed)
  16. Get Garlic
Steps 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!

So that’s going to wrap it up for this special food singapore seafood white beehoon recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!