Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, white hokkien mee with river prawn top sichuanpepper. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
White Hokkien Mee with River Prawn Top SichuanPepper is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. White Hokkien Mee with River Prawn Top SichuanPepper is something that I’ve loved my whole life.
White Hokkien Mee with River Prawn Top SichuanPepper is one of the most well liked of current trending meals on earth. It's easy, it's quick, it tastes yummy. White Hokkien Mee with River Prawn Top SichuanPepper is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have white hokkien mee with river prawn top sichuanpepper using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White Hokkien Mee with River Prawn Top SichuanPepper:
- Make ready 1 River Prawn
- Take 2 tbsp fine dice garlic and shallot /1 small red Chili pepper
- Prepare 4 tbsp oil
- Get 2 bottle Essence Of Chicken
- Prepare 1 cup water with 1 tsp Anchovies granules)
- Get 3 bowl yellow noodle
- Prepare 3 bowl Choy sum
- Make ready 3 tbsp fish sauce
- Make ready 1 tsp white pepper
- Get sichuan peppercorns
- Get 1 tbsp Sichuan peppercorns
- Take Dash salt
They are fine and they look fantastic. The moreish dish is a stir-fried plate of umami goodness, comprised of yellow. 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. This lip-smacking noodle dish—comprising yellow noodles and thick 'bee hoon' (vermicelli)—has juicy prawns, squid, pork belly strips, egg and crunchy fried pork lard (optional) that makes everything taste extra good.
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..
Prawn Mee, also locally known as Penang Hokkien Mee or Prawn Mee, is a popular hawker dish served in Southeast Asian countries like Singapore, Malaysia, et al. the dish is as delicious as it is. Finally add prawns, cook for few minutes and serve. 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 Singapore Fried Hokkien Mee featured here, is a variant of the Penang Prawn Noodles.
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