Recipe of Super Quick Homemade Singapore Seafood White Beehoon

Singapore Seafood White Beehoon.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, singapore seafood white beehoon. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Singapore Seafood White Beehoon is one of the most popular of recent trending meals in the world. It's simple, it is fast, it tastes yummy. It is appreciated by millions daily. Singapore Seafood White Beehoon is something that I have loved my whole life. They are fine and they look fantastic.

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

Instructions 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!.

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