Recipe - Fried "Bee Hoon" / Rice Vermicelli

Recipe Fried “Bee Hoon” / Rice Vermicelli
In this post, I will be sharing with you the recipe for fried “bee hoon”. The main sauces are Chilli and Tomato which are sauces that are not often use in cooking. However in the case of “fried bee hoon”, I find that it makes the dish really delicious! So, let’s get on with it:-

Ingredients

250 g “Bee Hoon” / Rice Vermicelli
1 tsp garlic finely chopped
1 brown onion finely chopped
20 gm dried prawns (de shelled, wash and pound)
10 fresh prawns (peeled and de-vein; cut into 2 or 3 pieces depending on the size of the prawn)
1 tbsp soy sauce
¼ white pepper
2 tbsp tomato sauce
2 tbsp chilli sauce
1 tsp seafood seasoning stock or ½ cube anchovy stock
Fish cake
2 eggs
Vegetables (choy sum/cabbage/bean sprouts)
200 ml of tap water
3 tbsp of shallot oil or vegetable oil

Soak the “bee hoon”  in cold tap water for approximately ½ hour.
Drain and set aside.
Rinse, wash and cut your vegetables. Set aside.
Beat the eggs, add pepper and salt. Fry eggs omelette style. Cut thinly in strips. Set aside.
Fish cake; slice in strips and pan fried it. Set aside.

In a bowl, mix all the sauces together; soy sauce, white pepper, tomato and chilli sauce.

Heat a big wok or a large frying pan to high flame. Add the oil. Once oil is hot, lower the flame to medium.
   
Firstly, saute the brown onions until medium done, add garlic and saute both till golden brown. Add in the dried prawns and cook it well until it produces an aromatic smell. Next, add the fresh prawns. Once cook, pour all the sauces into the wok/pan.

Put water and bring all your stock to boil. Add the seasoning follow by the vegetables and next put in the “bee hoon”. Mix well with all the ingredients.

Once the “bee hoon” is cook, lower the heat to the smallest and fry the “bee hoon” until it is quite dry. Have a quick taste, add salt or soya sauce if it is not to your taste. Put in the fish cake and mix it well. Turn off the flame.

Remove the “bee hoon” and serve on a plate. Top it with the eggs and garnish it with chopped spring onions (optional) and fried crispy shallots (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html )