Recipe of Perfect Singapore Seafood White Beehoon

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, singapore seafood white beehoon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Singapore Seafood White Beehoon is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Singapore Seafood White Beehoon is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. 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. Make ready Prawns
2. Make ready Scallops
3. Make ready Scallions
4. Get Crab meat
5. Take eggs
6. Take Swanson clear chicken broth
7. Take Hua diao wine (also known as Shaoxing wine)
8. Take Light soy sauce
9. Prepare white pepper
10. Get salt
11. Get Mirin
12. Take cream cheese or butter
13. Get Chilli Brand thick dry bee hoon
14. Prepare Sesame oil
15. Make ready Cooking oil ( i used Grapeseed)
16. Make ready 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 is going to wrap it up with this special food singapore seafood white beehoon recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!