Chef David Guzman’s Thermomix® Penang Hokkien Prawn Bee Hoon

Chef Guzman’s Penang Prawn Hokkien Bee Hoon

Check out Spanish Chef David Guzman’s interpretation of our local Penang style Hokkian prawn bee hoon using Thermomix®.
Recipe & photo credit : Thermomix® China, Chef’s Collection 

Ingredients (4 servings)

  • 400 g fresh prawns, large
  • 150 g purple onion, diced
  • 1 clove of garlic
  • 50 grams of red pepper, diced
  • 1 red chilli
  • 50 grams cooking oil
  • 200 g ribs
  • 150 grams of belly meat (or other meat like chicken) cut into chunks
  • 1 tbsp dried shrimps
  • 1600 grams of hot water
  • 300 g rice noodles (bee hoon)
  • 50g tomato paste
  • 15 grams of fish sauce
  • 4 boiled eggs, half cut after removing the egg shells
  • 100 grams of bean sprout

Directions
1. Separate the prawn head and body for cooking
2. Place the onions, garlic, red peppers and chilli in the mixing bowl and chop them at 10 sec/speed 5. Use a spatula to scrape the ingredients to the bottom of the mixing bowl
3. Add oil and saute at 5 min / Varoma / speed spoon.
4. Place into the simmering basket, the ribs, belly meat, shrimp head and dried shrimps, then add hot water and cook at 30 minutes / Varoma / speed spoon. At the same time, soak the rice noodles with hot water for 7 minutes, then put it into cold water to cool. Drain away the water and place 4 equal portions into 4 bowls
5. Remove the shrimp head from the simmering basket, add the shrimp body, tomato paste and fish sauce, and cook at 10 minutes/Varoma/speed spoon.
6. Remove the meat and cut into thick slices and place into each bowl containing the rice noodles, then add the ribs, the prawn, half cut boiled eggs and bean sprouts. Serve hot.

材料
400克 新鲜的虾 ,大型
150克 紫洋葱 ,切块
1瓣 蒜头
50克 红甜椒 ,切块
1支 新鲜红辣椒
50克 油
200克 肋排 ,切块
150克 五花肉(或鸡肉),切大块
1汤匙 淡味虾皮
1600克 热水
300克 米粉
50克 番茄膏
15克 鱼露
4个 水煮蛋 ,去壳后切半
100克 新鲜绿豆芽

做法
1. 将虾的虾头和虾身分离备用。
2. 将洋葱、蒜头、红甜椒和红辣椒放入主锅,以10秒/速度5切碎,利用刮刀棒将食材刮至主锅底。
3. 加入油,以5分/Varoma/速度爆香。
4. 置入网锅,在网锅内放入肋排、五花肉、虾头和虾皮,再加入热水,以30 分/Varoma/速度烹煮。同时,取一个锅将足量的水烧开,放入米粉,浸泡7分钟后放入冷水冷却沥干,放入4个碗内备用。
5. 取出网锅内的虾头,再加入虾身、番茄膏和鱼露,以10分/Varoma/速度烹煮。
6. 取出五花肉,略微放凉后切厚片放在盛有米粉的碗内,再加入肋排、虾身、切半的水煮蛋和绿豆芽点缀,即可享用。

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