Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, white hokkien mee with river prawn top sichuanpepper. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look 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 favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. White Hokkien Mee with River Prawn Top SichuanPepper is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first 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:

1. Take 1 River Prawn
2. Make ready 2 tbsp fine dice garlic and shallot /1 small red Chili pepper
3. Make ready 4 tbsp oil
4. Get 2 bottle Essence Of Chicken
5. Make ready 1 cup water with 1 tsp Anchovies granules)
6. Take 3 bowl yellow noodle
7. Make ready 3 bowl Choy sum
8. Take 3 tbsp fish sauce
9. Take 1 tsp white pepper
10. Prepare sichuan peppercorns
11. Get 1 tbsp Sichuan peppercorns
12. Get Dash salt

This stall serves up a decent plate of Hokkien with lots of soupy gravy. If the queue at Xie Kee is too. Welcome to another Food Adventure with Getting Lost. Not to be confused with the Hokkien Mee in Klang Valley, Hokkien Mee in Penang actually refers to prawn mee.

Steps to make White Hokkien Mee with River Prawn Top SichuanPepper:

1. 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
2. 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.
3. 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).
4. Serve the yellow noodle top with river prawn and sprinkle the finely grinded salt and Sichuan peppercorns.
5. White Hokkien Mee With Garlic River Prawn Top Salt And Sichuan Peppercorns..

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. Singapore Hokkien Mee - The prawn stock imparts the essence to the noodle and is the key ingredient that makes the bland-looking dish flavourful. Fried Hokkien Mee, literally translates to mean noodles,fried Fujian style. Company has the production base, and cooperate with farmers. The top countries of suppliers are Austria.

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