Seafood White Vermicelli
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Seafood White Vermicelli

White Beehoon is a classic dish served everywhere from restaurants to zichar stalls.

  • 15 min Preparation Time
  • 25 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 1 Pkt Vermicelli (Bee Hoon)
  • 1/2 Kg Prawns, remove shell and devein
  • 1 Squid, remove tentacles and cut into rings
  • 250g Pork Belly Or Lean Pork, sliced
  • 300g Cai Xin, cut into sections
  • 2 Eggs
  • 2 Tbsp Minced Garlic
  • 2 Shallot, chopped
  • 1-2L Hot Water
  • 1 Tbsp Fish Sauce
  • 1 Tsp Light Soya Sauce
  • 1 Tsp Sugar
  • 2 Tbsp Hua Tiao Wine
  • Pepper
  • Soak vermicelli in hot water till soften and drain. Set aside.
  • Heat 1 tbsp of oil in a wok. Break eggs into the hot oil, quickly stir and fry it till cooked. Set aside.
  • Add 1 tbsp of oil in a wok. Stir fry shallot until transparent, add garlic and continue to fry until fragrant.
  • Pour all the soaked vermicelli, fry for 3 minutes. Add 1-2 L of hot water (the amount of water should be able to cover all the vermicelli), seafood and pork. Mix well and cover the wok with a lid for 5-8 minutes.
  • Add all the seasonings, taste and adjust the seasonings to your preference. Stir occasionally and simmer until the Knorr Ikan Bilis cubes are all dissolved.
  • Add cai xin and fried eggs. Continue to cook until the cai xin is just cooked. Dish up and serve hot.
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