Tom Yam Fried Bee Hoon
A twist of tom yam flavoured fried bihun which rich of aromatic ingredients and flavour.
|¼ cup||Cooking oil|
|1 stalk||Lemongrass, minced|
|½ stalk||Ginger torch flower, chopped|
|4 pcs||Kaffir lime leaf, deveined and thinly sliced|
|1 stalk||Fish cake, sliced|
|10||Prawn, skin peeled and cleaned|
|100 g||Squid, cleaned and cut|
|100 g||Carrot, dihiris nipis memanjang|
|4 strings||Chives, cut into 4|
|200 g||Bee hoon, soaked until soft and drained|
|3 tbsp||Seri-Aji® Tom Yam Seasoning 72g|
- Heat up oil in a wok, stir-fry lemongrass, ginger torch flower, kaffir lime leaf until soft and fragrant.
- Add in fish cake, prawn, squid and carrot. Stir-fry until fully cooked.
- Add in bee hoon and chives. Sprinkle Seri-Aji® Tom Yam Seasoning. Mixed well and fry until bee hoon soft.
- Ready to serve.
Fry bee hoon using 2 spatulas so that the bee hoon will not break.
Product Used for the Recipe
Seri-Aji® Tom Yam Seasoning Recipes