Clay­pot Seafood Tung Hoon

Simply Her (Singapore) - - Home & Food | Recipes -

Serves 2


6 tbsp veg­etable oil cup co­rian­der stems 4 cloves gar­lic, crushed 4 stalks spring onions, cut into 3cm pieces 1 tsp white pep­per­corn, crushed 1 tbsp Chi­nese cook­ing wine (hua diao jiu) 400ml chicken stock 250g mung bean ver­mi­celli (tung hoon), soaked for 30min un­til soft, then drained 4 prawns, heads and veins re­moved 100g sliced squid 100g fish fil­let 1 tsp fish sauce tbsp dark soya sauce 1 tsp caster su­gar 1 tbsp black vine­gar


1 Heat the oil in a medium-sized clay­pot. Fry the co­rian­der stems, gar­lic, spring onions, pep­per­corns and 1 tbsp hua diao jiu over medium heat for 2min un­til fragrant. 2 Add the chicken stock and bring it to the boil. 3 Add the tung hoon and cook for 5min, stir­ring con­stantly. 4 Add the prawns, squid, fish, fish sauce, dark soya sauce and su­gar. Stir well. 5 Cover the clay­pot and sim­mer for 3min over low heat un­til the noo­dles are fairly dry. 6 Add the black vine­gar and the re­main­ing tbsp hua diao jiu, and stir well.

Sea­weed Salmon With Somen and Kim­chi Clay­pot Seafood Tung Hoon

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