Mar 9, 2008


Fried Hor Fan is a favourite dish in my home. There are many variants of Hor Fan originating from many different dialect and some have been tweaked to satisfy the different preferences. Hor Fan is a white colour flat noodle, can be fried or served as a soup dish.

At home, I make this Fried Seafood Hor Fan using a ready mixed stock that I mix with some seasoning that can be found in most Asian homes. It is very simple and can be stored in the fridge and used within few days. All you need are only the other fresh ingredients like the Hor Fan noodle, Seafood (I use prawns) and Egg.

Here are the ingredients and the method for Fried Hor Fan, done at home.

Seasoning Stock
Oyster Sauce 2 tbsp
Light Soya 2 tsp
Fish Sauce 1 tsp
Dash of salt
Sugar 1 tsp
Chicken Stock 750ml
Chicken Powder 1/2 tsp
Sesame Oil 1/2 tsp
Hua Tiao Chiew 1/2 tsp

Mix the above ingredients in advance and store them in the fridge if not using immediately

Fresh Hor Fan
Fresh Prawns (leave tail on or shelled)
Chye Sim
Light Soya 1 tsp
Ginger, minced
Garlic, minced
Oil for frying

In a large wok, heat some oil. Fry the fresh hor fan until slightly browned. Add a tsp of light soya and fry briefly. Dish it out onto a shallow bowl or plate.

Saute Prawn lightly untill it is just cooked. Place the prawn on the fried hor fan.

Saute Garlic, Ginger in the wok. Add a ladle of the seasoning stock and the Chye Sim. The cooked stock should be simmering. Add the constarch which has been mixed with some water and let the stock thicken slightly. When it is starting to boil, add the egg in and off the fire immediately. Give it a good whirl with your ladle so that the egg will cook nicely in the simmering heat.

Pour the thicken gravy on your plate of Hor Fan and serve immediately. If you prefer a bland taste, you can reduce the fish sauce to half a teaspoon and leave out the salt. Enjoy!

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