How to Prepare Favorite Singapore Seafood White Beehoon
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, How to Prepare Homemade Singapore Seafood White Beehoon. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Singapore Seafood White Beehoon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singapore Seafood White Beehoon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Singapore Seafood White Beehoon is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Singapore Seafood White Beehoon estimated approx 60 mins.
To get started with this recipe, we must first prepare a few ingredients. You can cook Singapore Seafood White Beehoon using 16 ingredients and 7 steps. Here is how you can achieve it.
Rather than queuing up for Sembawang White Bee Hoon, why not recreate the dish for your family out of healthier ingredients, and of course, tons of love, from the comfort of your home kitchen?
Ingredients and spices that need to be Take to make 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
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!
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So that's going to wrap it up for this exceptional food Recipe of Speedy Singapore Seafood White Beehoon. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at 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!