Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, white hokkien mee with river prawn top sichuanpepper. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
White Hokkien Mee with River Prawn Top SichuanPepper is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. White Hokkien Mee with River Prawn Top SichuanPepper is something which I have loved my whole life. They are fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. 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:
- Make ready 1 River Prawn
- Prepare 2 tbsp fine dice garlic and shallot /1 small red Chili pepper
- Take 4 tbsp oil
- Make ready 2 bottle Essence Of Chicken
- Make ready 1 cup water with 1 tsp Anchovies granules)
- Take 3 bowl yellow noodle
- Take 3 bowl Choy sum
- Prepare 3 tbsp fish sauce
- Make ready 1 tsp white pepper
- Prepare sichuan peppercorns
- Take 1 tbsp Sichuan peppercorns
- Make ready Dash 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.
Steps 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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