The chef at Melbourne's Etta restaurant, Rosheen Kaul, shares one of her favourite dishes from her childhood in Singapore, seafood white bee hoon.

INGREDIENTS

• 60ml sesame oil, plus extra to serve
• 2 tbsp minced garlic
• 250g dried rice vermicelli, soaked in cold water for 30 minutes and then drained
• 1.25L Chinese chicken stock*
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 8 raw prawns
• 1 calamari, cut into bite-size pieces
• 250g pipis, soaked in cold water for an hour
• 2 bunches choy sum (or other Asian greens), cut into 3-4cm lengths
• 4 spring onions, cut into 3-4cm lengths
• 4 eggs, lightly beaten
• 2 tbsp Shaoxing wine
• 2 tsp ground white pepper, plus extra to serve
• salt and sugar to taste
• 2 tbsp cornflour blended with 3 tsp water

METHOD

1. Heat half the sesame oil in a wok or frying pan over medium heat.
2. Add half the garlic and fry and until fragrant. Add the vermicelli and fry until the water evaporates (about 3-4 minutes). Transfer to a plate and set aside.
3. Add the remaining sesame oil to the pan and fry the remaining garlic. Add the stock and both soy sauces and bring to a simmer. Return the vermicelli to the pan and arrange the seafood and vegetables over the top. Cover with a lid and simmer over medium-high heat for 2-3 minutes.
4. Remove the lid and gently stir the seafood and vegetables through the noodles and the sauce, trying not to break the fragile noodles. Pour the beaten egg around the outside of the noodles and cover again for 1-2 mins to cook the egg.
5. Remove the lid and add the Shaoxing wine, white pepper, salt and sugar. Bring to the boil briefly then add the cornflour slurry. Reduce the heat and simmer until the sauce thickens.
6. Serve the noodles with extra white pepper and a few extra drops of sesame oil.

Serves 4

*Tip: Chinese chicken stock is chicken broth with aromatics such as ginger and spring onion, but you can use any stock.

This recipe is from episode four of Good Food Kitchen season 2, screening on 9Now.