Deep Fried Bee Hoon With Coconut Jelly And Tiger Prawns
Deep Fried Bee Hoon With Coconut Jelly And Tiger Prawns
Get this quick and easy Asian-inspired recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
Ingredients
  • Curry Salt
  • 2 tablespoons Salt
  • 1 tablespoon Curry powder
  • 1 teaspoon Chilli powder
  • 1 teaspoon Cumin powder
  • Fried Bee Hoon
  • 100 grams Bee hoon (Rice Vermicelli) (soaked in water, drained)
  • Tiger Prawns
  • 8 fresh Tiger prawns
  • 1 Lime
  • 3 sprigs Curry leaves
  • 1 tablespoon Butter
  • Coconut Jelly
  • 500 millilitres Coconut water
  • 120 grams Konnyaku jelly powder
  • 100 grams Coconut flesh (Julienne)
  • 1 tablespoon Dried shrimp (soaked in water, drained)
  • 100 grams Shallots (diced)
  • 6 Garlic cloves (sliced)
Method
  1. Curry Salt:
  2. Incorporate all ingredients into a bowl and mix well
  1. Fried Bee Hoon:
  2. Deep fry in corn oil until golden brown
  1. Tiger Prawns:
  2. Sauté prawns with oil for 2 minutes on each side
  3. Add in curry leaves and fry with the prawns until aromatic
  4. Squeeze in the juice of 1 lime
  5. Season to taste and add in the butter
  1. Coconut Jelly:
  2. Sauté the shallots and garlic until aromatic in some butter
  3. Add in the dried shrimp and fry until lightly brown. Add in the coconut flesh and water
  4. Simmer for 15 minutes and season to taste
  5. Dissolve konnyaku powder into the coconut broth and stir well
  6. Pour into desired mould and set in the chiller overnight

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