LEARNING TO COOK SHOULD BE FUN AND EASY

Crispy Bee Hoon with Seafood in Laksa Bisque

Crispy Bee Hoon with Seafood in Laksa Bisque

Recipe by Trish yee
This is a dish I made during my elimination for MasterChef Season 2 ep 3. We were tasked with a challenge of creating a next Singapore National Dish and I decided to make a modern laksa by using locally grown produce. If you are also a laksa lover like me, try this recipe at home!
Prep Time 40 mins
Cook Time 45 mins
Course Main Course
Cuisine Singapore
Servings 2 people
Calories 577 kcal

Equipment

Ingredients
  

Laksa Paste:

  • 100 g Dried Chillies
  • 60 g

    Red Chilli


  • 2 g

    Chilli Padi


  • 2 stalk Lemongrass
  • 15 g Young Ginger
  • 10 g Galangal
  • 70 g

    Garlic


  • 10 g Turmeric
  • 120 g Shallots
  • 2 g Kaffir Lime Leaf
  • 15 g

    Candlenut


  • 16 g Belancan
  • 5 g Coridander Powder
  • 50 g Palm SUgar
  • 1 tsp Salt
  • 200 g Oil 160g for blending, 40g for frying

Deep Fry Ingredients:


  • 1 piece Bee Hoon dried
  • 70 g Dried Shrimps
  • 50 g Laksa Leaves chopped
  • 2 whole Eggs beaten

Proteins:

  • 400 g Fish Fillets
  • 200 g Prawns separate heads for stock

Prawn Stock:

  • 200 g Prawn Heads
  • 400 g Water
  • 1/4 tsp Salt
  • 1 tbsp Oil

Instructions
 

  • Soak dried chillies. After soften, drain out all the water
Blend dry chillies, chilli, chilli padi, ginger, shallots, galangal, kaffir lime, turmeric, candlenut, garlic & ginger flower with 160g oil.
  • Toast the belacan.
Add 40g oil and add the rempah paste, toasted belacan and coriander powder in, fry for 45 mins or till red oil separates.
  • In another pot, make prawn stock and frying the prawn heads in oil. Add water to simmer over medium high heat for 30 mins.
  • Add prawn stock to the rempah and season with salt, coconut cream and chopped laksa leaves.
  • Simmer for 10 minutes till bisque thickens. 
Deep fry the dried shrimps till crispy. Deep fry the fish skin and laksa leaves.
  • Beat the egg in a mixing bowl, pass the egg mixture through a sieve and deep fried in hot oil.
  • Deep fry the Bee Hoon for a few seconds and drain away excess oil by placing the Bee Hoon on kitchen paper.
  • Season the fish and prawns lightly with salt and pepper.
  • Pan sear the fish fillets on each side for about 3-4 mins. Add in butter and baste the fillets with butter.
  • Sear the prawns for 2 mins on each side and baste with butter.

For Plating

  • Put the deep fried Bee Hoon on a plate, place the fish fillets and prawns around the Bee Hoon.
  • Sprinkle the egg floss, deep fried dried shrimps and laksa leaves over the Bee Hoon.
  • Garnish with deep fried fish skin and sliced lime.
  • Pour laksa bisque in a serving jug.

Notes

  • Make sure the rempah paste is smooth with no chunky bits or any fibres from the lemongrass 
  • You can replace the fish fillets and prawns with any proteins of your choice 

Nutrition

Serving: 1personCalories: 577kcal
Keyword hawker, Noodles, seafood, spicy
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You may also enjoy these Recipes

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new recipes and updates.

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch