Scroll down for ingredients Seafood Hor Fun aka Wat Tan Hor is a Cantonese dish that has a silky, eggy broth poured over thick kuey teow. It has seafood and vegetables in it, making this dish a perfect one-wok meal. One of the most important “ingredient” for this dish is the ‘wok hei’! This is the smoky aroma that comes from a super hot wok that is crucial in Cantonese cuisine. Don’t be afraid to crank up the flames! 🔥🔥🔥
Enjoy this hor fun with Pickled Green Chilli (watch our video).
Ingredient list:
Serves 3-4
Hor fun/ Kuey Teow 500g (buy the Kuey Teow of medium thickness)
Chinese Cabbage 4 leaves
Spring Onions 3 bunches
Ginger 3 slices
Garlic 4 cloves, crushed
Prawns 8 large-sized
Squid 1 medium-sized
Eggs 2 beaten
Corn flour 1 tbsp, dissolved in water
Before searing the prawns, flavour with:
Salt 1/4 tsp
White pepper, a dash
Chinese Cooking Wine 1 tsp
When charring the kuey Teow:
Black soy sauce, a drizzle
For the broth:
Knorr Chicken Powder 1 tsp (Optional)
When frying the cabbage, add:
Light soy sauce 1 tbsp
Oyster sauce 1 tbsp
Chinese cooking wine 1 tsp
Salt, Sugar, White Pepper - to taste