Gong Xi Fa Cai 🙂
Rice vermicelli (known as bihun or bee hoon in Malaysia) stir-fried with veggies, shrimps and a generous glug of oyster sauce, fish sauce and white pepper- in one word, yumm!
Each year during the Chinese New Year, Kuala Lumpur comes alive with every nook and corner of the city lit up, insane discounts at stores, yummy hotpots, gorgeous décor, potluck with friends, the lion dances, fireworks! I could go on and on…
I’m really missing all the buzz thinking of the past many years, so tossed up some mean stir-fried prawn bihun/ bee hoon to remember the good old days🌼
Happy Chinese New Year to all those celebrating! May this year bring peace, good health and happiness for everyone🤍
Ingredients (2 servings):
10-12 medium sized shrimps, cleaned and de-veined
8 oz/ 225 g bihun or rice vermicelli
2 cups veggies of your choice (I used celery, broccoli, long beans, sugar snap peas, carrots)
4 fat garlic cloves chopped
2 fresh red chilies chopped
2 medium shallot chopped
5-6 spring onion greens chopped in 2 inch pieces
Salt to taste
1 tsp ground white pepper
1 tbsp Shaoxing wine (Chinese cooking wine)
1/2 tsp sesame oil
For the sauce:
1/2 cup chicken broth/ stock
1 tbsp light soy sauce
1 tbsp fish sauce
11/2 tbsp oyster sauce
1/2 tsp white pepper powder
1/2 tsp brown sugar
Marinate shrimps with the ground white pepper, Shaoxing wine and sesame oil for 10 minutes. If you don’t have Chinese cooking wine, you could also use mirin or rice wine vinegar.
Soak your vermicelli in hot water (not boiling) for exactly 2-3 minutes, not more. This makes sure that the vermicelli doesn’t get clumpy. Drain and drizzle some oil. Keep aside.
Prepare a sauce by mixing the ingredients listed under sauce- chicken stock, light soy sauce, fish sauce, oyster sauce, white pepper and a hint of brown sugar.
Heat a wok till smoking hot, add oil and fry the marinated prawns. Take them out and keep aside. Now throw in chopped garlic, fresh red chilies and the shallots and fry again over high heat.
Add the veggies of your choice and continue to stir fry over high heat. When they are almost done, push them slightly in the corner of the wok and add 2 eggs. Fry them and then mix everything back together.
Now throw in the vermicelli, spring onion greens and the sauce. Toss well with tongs to ensure each noodle is coated well with the sauce.
Add the prawns and mix again. Adjust the salt. Serve hot immediately 😋