Dried Shrimp Fried Beehoon
Simple but flavourful home-style fried noodles with dried shrimp or hair bee/har mai
Equipment
- wok
Ingredients
- 2 servings dried beehoon (rice vermicelli)
- 2 tbsp dried shrimp, roughly chopped
- 2 bulbs large shallots, thinly sliced
- 2 cloves garlic, roughly minced
- 1/4 small cabbage, thinly sliced
- 1/2 small carrot, julienned
- 1/2-1 tbsp light soya sauce
- 1/2 tbsp fish sauce
- 1/2 tsp white pepper powder
- 2-3 tbsp tbsp cooking oil
- A few tbsp water
Instructions
- Prep your ingredients ahead of time.
- Start by soaking the beehoon in water for 20 minutes or so, until soft. Room temperature water is good enough (See Recipe Notes 1). Drain, then add soya sauce and fish sauce and mix well with noodles.
- In a small bowl, soak dried prawns in enough water to cover. After 20 minutes, drain. Squeeze as much water as possible out of the prawns – just use your hand – or else they will “jump” up too much when frying in oil. Chop dried prawns roughly with knife.
- Heat up oil and put in chopped dried prawns. Fry for about a minute until fragrant and light brown. Cover with a wok if you find the prawns getting too jumpy. Remove from wok.
- Using the same oil in the wok, saute garlic and shallots until fragrant and they start to brown.
- Add in carrots and cabbage. Toss well to ensure they’re coated with the fragrant oil.
- Add in beehoon and dried prawns. Toss to mix thoroughly and fry until noodles are tender. Add in water if necessary.
- Finally, add in white pepper and give one final toss. For a truly Malaysian spin, serve with sunny side up fried egg.
Notes
- A lot of the beehoon package instructions recommend you soak them in hot water. I don’t do this because it makes the noodles soften too much and clump together in the hot wok. Room temperature water is good enough.
- You can also cut the beehoon strands to make frying easier.