Easiest Way to Make Perfect Singapore Seafood White Beehoon

Singapore Seafood White Beehoon. Clover White Bee Hoon is definitely doing all Singaporeans a favour with their impeccable delivery service! Jacintha / Foodie Monster No other White Bee Hoon specialist in Singapore serves such a generous amount of crayfish, jumbo prawns, cuttlefish, and sliced fish. The gravy is really special because that is what gives it the unique taste.

But in recent years, many others have started to serve it in hawker centres. Some of my friends have tried from various places and complained that it was quite bland while others were crazy about it. Located at Bukit Timah, Prosperity Seafood White Bee Hoon boasts a lighter version of the popular fare. You can cook Singapore Seafood White Beehoon using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Singapore Seafood White Beehoon

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

The seafood stock has a cleaner taste than other stalls', and I never fail to crave for this whenever I'm feeling under the weather. Despite the fried fish, the soup is light and non-greasy. Their ingredients are fresh and the dish is well-balanced with their tender fried fish. How much can you earn from delivering food with foodpanda in Singapore?

Singapore Seafood White Beehoon step by step

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!.

Seafood White Beehoon is all the rage now. It was first made popular by You Huak restaurant in Sembawang but in recent years many others have started to serve it in hawker centres. It is actually not difficult to do and is the ideal dish for festive occasions as a wok full of bee hoon would easily feed the whole family. The seafood (prawns, squid and clams) provides. Seafood white beehoon, with lala, prawns and crayfish.