Steps to Prepare Appetizing Singapore Seafood White Beehoon

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a special dish, Singapore Seafood White Beehoon. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Singapore Seafood White Beehoon Recipe. Places Bukit Timah, Singapore RestaurantAsian restaurantSingaporean restaurant Chun Kee Seafood White Bee Hoon. This Spicy Version Of The White Beehoon Is A Creation By ChunKee Restaurant.

You can cook Singapore Seafood White Beehoon using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Singapore Seafood White Beehoon

1. It’s 10 of Prawns.
2. Prepare 10 of Scallops.
3. You need of Scallions.
4. You need of Crab meat.
5. Take 2 of eggs.
6. Take 1 pack (240 ml) of Swanson clear chicken broth.
7. Take 3 Tbsp of Hua diao wine (also known as Shaoxing wine).
8. It’s 1 Tbsp of Light soy sauce.
9. It’s Dash of white pepper.
10. It’s Dash of salt.
11. You need 1 teaspoon of Mirin.
12. Prepare 1 teaspoon of cream cheese or butter.
13. Prepare of Chilli Brand thick dry bee hoon.
14. You need of Sesame oil.
15. You need of Cooking oil ( i used Grapeseed).
16. Prepare of Garlic.

The secret to turning bland beehoon into a seafood success lies in a robust stock.I threw in soy beans to up the "oomph" factor.White Beehoon, first made popular in Sembawang, is now sold almost everywhere in Singapore.Seafood white hoon, or crab whiteboon, this dish Xian Seafood Lala Beehoon is ideal for those who likes to try a variety of ingredients.

Singapore Seafood White Beehoon instructions

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..

1. Wash the dry beehoon. Submerge in water for about 45-60mins. When moist, empty the water from the beehoon..
2. 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..
3. 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..
4. 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..
5. 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..
6. Ready to serve!.

The address of the Business's registered office is in the TAI PENG GARDENS estate.Make this delicious one-dish meal by Hedy Khoo.All photos: Hedy Khoo/The New Paper.

Patrons can opt to choose from a selection of seafood for their.Singapore White Bee Hoon. (No Ratings).Add in the fish sauce, salt and white pepper, then add in the rice vermicelli and mix well.Home - Singapore - Singapore - Chun Kee Seafood White Beehoon..seafood white beehoon and they ask you about the origins of this particular dish, you can tell them exactly how this dish became popular in Singapore!Yes, white beehoon (白米粉) was a dish which the owners at You Huak invented a few years ago.