Seafood Hor Fun Recipe In 4K HDR

#Seafoodhorfun #horfun

Marinate 200g toman fish slices with 1 tsp light soya sauce, 1 tsp Chinese wine, Sarawak white pepper and 1 tbsp corn flour. Mix well and set aside or refrigerate for 1 hour for best results.

In a wok, add the fatter hor fun enough for 2 persons and stir fry for a few minutes. When the rice noodles have loosened sufficiently, add 1 tsp light soya sauce.

Stir well until the noodles are fully coated with the soya sauce and you get a slightly char on the hor fun. Pour the rice noodles onto a serving plate and set aside.

In the same wok, add some oil followed 4 cloves of minced garlic and white parts of chopped scallion. Sauté until fragrant.

Add the marinated fish slices. When the fish has turned less pale, add 6 to 8 peeled prawns and 1 sliced squid. Stir and mix well.

Add 400ml water or chicken stock if available. Season the broth with 1 tsp oyster sauce, 2 tsp light soya sauce and Sarawak white pepper. Stir well.

Thicken the broth with a corn flurry until it turns into a thick and glossy seafood gravy. Finally, add chopped scallion and slowly add 1 lightly beaten egg.

Stir gently so that the egg does not get too scrambled. After that final stir, the gravy is done. Pour the gravy over the stir fried hor fun.

And that’s it. So easy to replicate this popular zi char favourite at home.

Music track “Abalone” from Silverfish album, composed and performed by Ian Low.