Throughout my growing years, I have watched my mother rush home in time daily after work and whip up tasty meals for both my father and me. She has always found the time to explore new variations of old recipes through cook books and cooking programs. My mother’s diligence has greatly influenced and developed my attitude and love to cook for my family and friends.
I would like to start my food recipe blog with a simple, tasty, dish – Fried spicy and tangy chilli prawn bee hoon. This dish is inspired by the challenge of changing my daughter’s negative perception towards bee hoon. My daughter has never been fond of bee hoon as she found the taste bland and not tantalising. However, after tasting this been hoon dish, her only response was,”Mummy, I love how you can make bee hoon taste better.” Hurray!!!!😄
Subsequently, I have prepared this dish for a couple of gatherings which has received positive feedback and requests to cook it again. Some friends commented that this dish has a similar taste to fried dry mee siam at an elevated level. I do have friends asking me for the recipe as well, which I am very delighted to share….
So here goes…..
Fried spicy and tangy chilli prawn bee hoon
Serves 2-4 persons
Preparation time: 10-15 minutes
Cooking time: 20 minutes
1) 200g Dry bee hoon (Soak in water till soften, then remove water from softened been hoon)
2) 1 medium onion (chopped finely)
3) 6-8 cloves of fresh garlic (chopped finely)/ 3 tbsp ready store bought chopped garlic
4) 500g prawns/ minced pork/ chicken(Seasoned meat with salt & pepper for 6 hrs or overnight)
5) 6 crabmeat/seafood sticks (cut into small pieces)
6) 1 medium carrot (Julienne- cut into long thin slices)
7) 10 pieces of french beans (Julienne diagonally into thin slices)
8) 6 Tbsps. vegetable oil
9) 2 large eggs (crack and whisk with fork)
10) 5-6 Tbsps. tomato sauce
11) 2-3 Tbsps. Crispy prawn chilli paste (Ikan Brand)
12) Store bought Fried Shallots
13) Spring onions (chopped finely)
1) Heat 2 tbsps of oil in the wok/ deep frying pan and add the whisked eggs to form an omelette.
2) While stir frying, use spatula to cut roughly into small pieces and remove from wok. Set cooked omelette aside.
3) Heat 2 tbsps of oil in the same wok/ deep frying pan and add the minced pork/chicken.
4) While stir frying use spatula to cut roughly into small pieces till meat is semi- cooked and remove from wok. Set cooked minced meat aside. (note. steps 3 & 4 are only for mince pork/chicken)
5) Heat 2 tbsps of oil in the the same wok/ deep frying pan. Add in chopped onions and fry until it is fragrant.
6) Add the chopped garlic and fry till it is fragrant. (note: cook at medium heat to prevent garlic from burning and turning bitter)
7) Add julienned carrots, french beans and stir fry till semi cooked.
8) Add the softened bee hoon and stir to combine for about 1 min.
9) Add and crabmeat, prawns/minced meat, omelette, prawn chili paste and tomato sauce.
10) Adjust the prawn chilli paste and tomato sauce according to your personal liking.
11) Cook till they are evenly combined within the next 2-3 mins. Do not overcook your vegetables and meat.
12) Garnish the bee hoon with fried shallots, chopped spring onions and serve.