How to cook Seafood Hor Fun/ Wat Tan Hor - Get the amazing 'wok hei' at home!

Video Description

*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