Stir-fried XO Sauce Seafood Beehoon Recipe (XO 酱海鲜炒米粉食谱)
I was given a treat by John Lim and Martin last week and had this fantastic dish of XO Beehoon at Ban Hwa Seafood, a cze char stall in Geylang Lor. 17. It was so good I had to replicate the recipe so my family can enjoy this dish at home.
Below is my BanHwa-inspired take on this dish!
Stir-fried XO Sauce Seafood Beehoon Recipe
1 packet or 400g equivalent dried Beehoon (米粉 – Rice Vermicelli/Stick).
15 Prawns, shelled and deveined.
1 large-sized Squid, cut into rings.
1 handful Mustard Greens (Chye Sim).
1 handful Bean Sprouts, pluck off tails.
1 Spanish Onion (red onion), sliced.
3 stalks Scallions.
1 tablespoon minced Garlic.
2 tablespoons Groundnut or Vegetable Oil.
Optional Ingredients (Choose what you like to add on, amount to your liking):
Reconstituted Dried or Fresh Shitake Mushrooms, shredded.
Fish Cake, thickly sliced like matchsticks.
Red Chilli or Chilli Padi, sliced, garnishing.
Crispy Fried Shallots, garnishing.
Note: Cut the Mustard Greens and Scallions into roughly the same lengths as the Bean Sprouts. The trick is to cut everything around the same thickness or size so that cooking time is even for all ingredients. Always put in food that takes longer time to cook first.
4 tablespoons XO Sauce.
3 tablespoons Crispy Shrimp Floss.
2 tablespoons Light Soy Sauce.
1-2 tablespoons Oyster Sauce.
A few dashes of White Pepper Powder, if you like more heat.
100ml Water or Clear Chicken Stock.
Mix everything together in a bowl.
Soak beehoon in tap water for 20 minutes, then rinse in a colander under running water. Drain and set aside.
Heat up the groundnut oil in a wok, add sliced onion and minced garlic and fry till garlic turned opaque (if using carrots, reconstituted mushrooms, add together with onions). Add in the prawns, squid and fry till prawns turn pink. Add in the sauce ingredients and fry for one minute.
Turn up the heat and toss in the beehoon. You may use a pair of chopsticks or BBQ tongs to help fluff up the beehoon while stir-frying to mix well, making sure they are thoroughly coated with the sauce. Continue to gently fry till beehoon is fluffy tender and sauce is absorbed.
Make some space in the centre of wok and crack in the eggs. Wait for 15 seconds or until the egg has chance to be semi-cooked before combining everything together. Lastly, add in the spring onions and mix well.
Top with more XO sauce and shrimp floss bits.
Serve with a dip of cut chilli padi and light soy (and/or sambal belacan), and a small lime to be squeezed over the fried beehoon when eating.
Happy cooking, eating and bonding! 🙂
Try this recipe at home or head down to Ban Hwa for the original taste!
Ban Hwa Seafood
134 Sims Ave, Geylang Lorong 17.
Tel: +65 6746 3537
Ban Hwa Seafood is located in a kopitiam directly opposite Wonderful Fruit Enterprise which you cannot miss the landmark, their signature big durian signboard is along the main road.