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Fried Tom Yum Seafood Bee Hoon
This is the tom yum paste I used. Not saying it’s the best because honestly, I did not try that many, but this is easily accessible at local supermarkets and it had served me well :)
Fried Tom Yum Seafood Bee Hoon
Use kitchen tongs when cooking the rice vermicelli so that they are easy to handle. If you are cooking for more, adjust the ingredients and seasonings accordingly; for example: 50 grams of rice vermicelli per person.
Ingredients:
- 100 grams rice vermicelli (rice noodles/米粉) aka “bee hoon”
- 1 tbsp cooking oil
- 3 shallots sliced thinly
- 3 cloves garlic minced
- 6 fresh shiitake mushroom caps sliced thinly
Sauce (A) – combine until dissolved
- 2 level tbsp instant tom yum paste to taste
- 150 ml hot water
- 1 tsp light soy sauce
- 1/2 tbsp fish sauce
Seafood (suggested)
- 6 mussels scrubbed
- 4-6 prawns veins and shells removed
- 4-6 fresh scallops
Serving suggestion
- coriander leaves
- chopped spring onions
- fried shallots
- cut lime
Directions:
- Soak the rice vermicelli in a bowl of water for about half an hour, until the noodles are fully reconstituted. For instant rice vermicelli, they require less than 5 minutes of soaking. Drain and set aside.
- Heat oil in wok, stir fry shallots until they start to soften. Add garlic and stir fry until fragrant.
- Add seafood. When they are cooked, set them aside on a plate.
- Add mushrooms (add a bit more oil if required) and stir fry until softened.
- Add (A) and bring to a gentle simmer. Then add the softened rice vermicelli. Cook until the noodles have soaked up all the water and is of a dry consistency. Stir in the plate of previously cooked seafood; stir fry briefly to mix everything thoroughly.
- Serve and garnish with coriander/spring onions, fried shallots and lime.
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Made this today! Great idea! It tasted great! I replaced bell peppers with bean sprouts & spinach.
Hello there!! May i know the brand of tom yum paste your using? It can be bought in NTUC right?