Ramadan 2020: Seafood Hor Fun

Seafood Hor Fun Recipe

Servings: 5
INGREDIENTS:

• 12 medium-sized prawns, shelled and deveined
• 1 medium-sized squid, cut into rings 
• 1 piece fishcake, sliced
• 100 gm salmon fillet, sliced  
• 100 gm shimeiji mushrooms
• 150 gm chye sim or bok choy, washed and cut into 2cm long
• fried shallots

(A) NOODLE:

• 1 kg thick hor fun
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp cooking oil

(B) GRAVY:

• 3 cloves garlic, chopped 
• 1 slice ginger, julienned
• 1 tsp dark soy sauce
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame seed oil
• 1 litre water
• 1-2 chicken stock cube
• 1 large egg, beaten
• 2 tbsp cooking oil  
• salt, adjust to taste
• sugar, adjust to taste
• white pepper powder, adjust to taste
• starch slurry: 2 tbsp cornflour + 1/4 cup water

DIRECTIONS:

(A) NOODLES: 
1.loosen the noodles.
2. Add light and dark soy sauce to the noodle and mix until well combined.
3.Heat cooking oil in a wok. Once heated, add noodle and fry for 3 minutes or until evenly brown and has a little "char" (partially burn) to it. Remove and set aside.

(B) GRAVY: 
1. Add 2 tbsp cooking oil. 
2. Stir-fry garlic and ginger until fragrant.
3. Increase heat to high. Add prawns and squid and give a quick stir fry.
4. Add water, chicken stock, light sauce, dark sauce, oyster sauce, salt, sugar and pepper. Bring to a boil.
5. Add in fishcake, salmon, vegetable and mushrooms.
6. Add cornstarch slurry a little at a time until gravy thickens.
7. Lastly, add beaten egg a little at a time, slowly stirring as you go. Off heat.

(C) SERVING: 
Add 200 gm of fried hor fun to a serving plate and pour a generous amount of gravy on to it. Top with fried shallots and serve.

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