Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, white hokkien mee with river prawn top sichuanpepper. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Hokkien Prawn Mee is an iconic Singapore dish which is a variant of Penang Prawn Noodles. Although we're next-door neighbours with Malaysia, our Some people prefer the Singapore Hokkien Prawn Mee to be more moist while others prefer it drier. One delicious plate is usually garnished with.
White Hokkien Mee with River Prawn Top SichuanPepper is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. White Hokkien Mee with River Prawn Top SichuanPepper is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make White Hokkien Mee with River Prawn Top SichuanPepper:
- Get River Prawn
- Get fine dice garlic and shallot /1 small red Chili pepper
- Make ready oil
- Take Essence Of Chicken
- Prepare water with 1 tsp Anchovies granules)
- Prepare yellow noodle
- Take Choy sum
- Prepare fish sauce
- Make ready white pepper
- Take sichuan peppercorns
- Prepare Sichuan peppercorns
- Get salt
If you love lard, this is the place to be. Not to be confused with the Hokkien Mee in Klang Valley, Hokkien Mee in Penang actually refers to prawn mee. Singapore Hokkien Mee - The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful. I was literally at the cusp of exasperation when I recall a dish which I have been told is not available in Malaysia.
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..
Fried Hokkien Mee, literally translates to. 🎦 Hokkien mee. There are three distinct types of Hokkien mee, with each being ubiquitous in specific localities in and Singapore The stock is made using dried shrimps, prawn heads, white pepper, garlic and other spices. Company has the production base, and cooperate with farmers. The top countries of suppliers are Austria. Hokkien mee is one of the best hawker foods in Singapore.
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