Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, white hokkien mee with river prawn top sichuanpepper. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
White Hokkien Mee with River Prawn Top SichuanPepper is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. White Hokkien Mee with River Prawn Top SichuanPepper is something which I’ve loved my entire life. They are fine and they look wonderful.
The types of noodles used in this Hokkien prawn mee are commonly found only in South East Asia. We called the white thick vercimili as thick bee hoon (粗米粉) or laksa noodle ( due to its common use in Laksa dish ), while the round yellow noodle is called cooked noodle (熟面) or yellow noodle (黄面). The prawn and squid were slightly overcooked and a bit too hard and tough.
To begin with this particular recipe, we must prepare a few ingredients. You can cook white hokkien mee with river prawn top sichuanpepper using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make White Hokkien Mee with River Prawn Top SichuanPepper:
- Prepare 1 River Prawn
- Prepare 2 tbsp fine dice garlic and shallot /1 small red Chili pepper
- Take 4 tbsp oil
- Take 2 bottle Essence Of Chicken
- Prepare 1 cup water with 1 tsp Anchovies granules)
- Get 3 bowl yellow noodle
- Prepare 3 bowl Choy sum
- Prepare 3 tbsp fish sauce
- Get 1 tsp white pepper
- Get sichuan peppercorns
- Take 1 tbsp Sichuan peppercorns
- Make ready Dash salt
Truth enough, the young man (we think a little too old to call him a young boy :)) is in his Mid-twenty which is considered very young to be a hawker in Singapore. Yi Ji Fried Hokkien Prawn mee 義記福建炒蝦面 - Super hot chili Hokkien mee. Supposed to head for the famous Xiao Di Hokkien Mee after the previous stop at Chomp Chomp Food Centre in part of our Hokkien mee trail, however, the bad weather and traffic spoiled the plan and we missed the opening hours. The Singapore Fried Hokkien Mee featured here, is a variant of the Penang Prawn Noodles.
Instructions to make White Hokkien Mee with River Prawn Top SichuanPepper:
- Trim and clean then cut the river prawn, With oil sauté the River Prawn first then add dice garlic and shallot till it’s fragrant but not burn then set aside the cooked river prawn and the garlic. I
- Add in the essence of chicken and stock then bring it to a boil, Add in the yellow noodle and Choy sum and season with fish sauce and white pepper powder then boil for 2 minutes then off heat.
- Dry fry the Sichuan peppercorn for half a minute till it’s fragrant but not burn then grind it to powder and season with salt (FOR GARNISH LATER).
- Serve the yellow noodle top with river prawn and sprinkle the finely grinded salt and Sichuan peppercorns.
- White Hokkien Mee With Garlic River Prawn Top Salt And Sichuan Peppercorns..
A mixture of yellow noodles and thick rice vermicelli ,first fried with eggs until fragrant and braised in rich, flavourful prawn broth, the Singapore Fried Hokkien Mee is served semi-dry and garnished with prawns, squid, sliced pork belly, chives and eaten. They have not tried the Singapore version of Fried Hokkien Mee, which differs from the ones they have in KL. Add in pork belly, squid and prawn. Slice the squid thinly into rings and deshell the prawns. Also known as Hokkien mee (fried prawn noodles), this stir-fried noodle dish is steeped in aromatic stock made of pork bones and prawn heads.
So that is going to wrap this up with this exceptional food white hokkien mee with river prawn top sichuanpepper recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
