Seafood rocks my boat. Hubs is a carnivore and that’s why I keep a hearty supply of beef steaks, cubes, and mince in the freezer, but my personal go-to for food joy is seafood. Unfortunately kid#1 hates seafood (well, not squid or octopus but pretty much everything else that lives underwater). To top that off, Grandpa also thinks he has a squid allergy which really cramps my style in indulging my food preference when cooking for the family.
It was on a rare “alone” day at home that I could indulge myself. I had recently bought some egg white noodles from Umami Keto. I had ordered the udon style noodles, but the vendor kindly threw in 2 bags of vermicelli style egg white noodles to try. When I looked at the bags of thin noodles, I instantly had a craving for white seafood bee hoon which has been all the rage in Singapore for the past few years but I was never able to eat it. So this recipe was an experiment but a very happy and successful one.
I’m a little embarrassed to admit that I actually had almost all the ingredients in my freezer except for the squid and vegetables. I do have an awfully bad habit of stocking up way too much food in the freezers at home. Recently I discovered that someone must have left the freezer door partially open at night because I discovered some frozen condensed drips of water at the top of the freezer the next morning. That was terribly distressing as I had just done some meat shopping and the freezer was full. It was a frenetic week of cooking up all the meats in the freezer and I was actually heartily sick of all the meat at the end of the week. But it was good because I tidied and cleaned up the freezer (it hadn’t been cleaned for 3 years!!!!) and it was refreshing to start again at ground zero. It was surreal looking at an almost empty freezer and fridge. Anyway in the big clean up, I discovered that I had frozen clams and prawns and these were a timely addition to this dish.
The secret to this dish is to have a really good prawn stock. I usually accumulate a good amount of prawn shells which I always save to make stock. There is nothing better than freshly made stock and the Instant Pot makes this ever so easily. I love the frugality of Chinese cooking that never wastes even prawn shells and fish bones!
The egg white noodles held up their shape and texture well in the cooking. However, I wouldn’t have been able to pre fry it for the “wok hei” or burnt smell aroma that chefs do with regular vermicelli. But this keto noodle did seem to absorb some flavour (but not a lot of the sauce) and so the amount of gravy also needed a little adjustment. All in all, this was a lovely dish. I adored having it all by myself, but I might make it again in larger portions if another seafood lover comes through the door!
Low Carb Seafood White Bee Hoon
- Stock recipe
- 1/2 kg prawns, shelled and heads removed (keep the shells and heads aside for the stock)
- 1 piece of ginger, peeled and sliced
- 400g fish bones
- 1 tsp salt
- 1 tsp black peppercorns
- 1 tbsp oil
- peeled prawns from stock prep
- 1 squid, cleaned and cut into rings
- 500g clams, cleaned
- 4 cloves of garlic, minced
- 6 stalks of chye sim, cut into 2 inch lengths
- 2 packets of egg white noodle or shirataki noodles
- 1 tsp sesame oil
- 1 tsp chinese wine
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 eggs, beaten
- 1 tsp fish sauce
- 1/2 tsp sugar substitute
- 3 tbsp peanut oil
- Turn the Instant Pot saute mode on. Heat up 1 tbsp oil and saute the ginger and prawn heads and shells till the shells have turned pink. Add the fish bones, 6 cups of water, salt and black peppercorns. Turn off the saute mode, close the lid with the vent knob in sealed position and put on manual high pressure for 45 minutes. Allow NPR and drain the stock, discarding all the solids.
- Mix the prawns and squid rings with the sesame oil, rice wine, salt, and white pepper and marinate in the fridge for 20 minutes (or until the stock is ready).
- Heat up 1 tbsp oil in a skillet or wok over medium heat. Stir fry the garlic for about 1 minute till fragrant, then add the prawns and cuttlefish and stir fry till half cooked. Remove from the pan.
- In a clean wok, add another 2 tbsp oil and add the eggs. Scramble the eggs, then add 1 cup of the fish/prawn stock. Add the prawns and squid back to the wok with the chye sim and simmer for 2-3 minutes.
- Add the egg white beehoon and the clams. Simmer another 2-3 minutes and add the sugar substitute and fish sauce. Take off the heat and ladle into bowls. Serve hot.