Don Signature Crab - Singapore Food Guide

Seafood Hor Fun with Silky Gravy

Singapore-style Seafood Hor Fun with silky, glossy gravy — wok-fried flat rice noodles tossed with prawns, squid and a savoury starch-thickened sauce.

Seafood Hor Fun with Silky Gravy

About this dish

Seafood Hor Fun is a beloved hawker-centre and zi char stall favourite across Singapore — wide, velvety flat rice noodles lightly wok-fried and bathed in a glossy seafood gravy that clings to every strand. This home-friendly version recreates that comforting, silky texture using simple pantry staples and local ingredients so you can makan like you would in a neighbourhood kopitiam or at an East Coast zi char dinner.

Perfect for weeknight dinners, family-style sharing or a casual potluck, the dish balances sweet briny prawns, tender squid and delicate fish slices with the soft chew of hor fun and a savoury, umami-rich sauce. It suits busy parents who want something quick but satisfying, or anyone craving late-night supper after a stroll through a heartland hawker centre. Add chilli padi or sambal on the side for those who like heat — many stalls in Geylang and Tiong Bahru serve it with a kick.

The flavour profile is glossy and savoury with a gentle seafood sweetness, a touch of toasted sesame oil and a hint of white pepper. Texture is key: silky gravy, snappy prawns, springy squid and soft noodles. Local twists like a splash of kecap manis for colour (optional) or serving alongside achar and iced lemon tea make it feel unmistakably Singaporean.

Ingredients

  • 400 g fresh hor fun (flat rice noodles) or fresh kway teow, separated gently
  • 200 g prawns, peeled and deveined (keep tails on for presentation)
  • 150 g squid, cleaned and cut into rings
  • 150 g firm white fish fillet (tilapia or seabass), sliced thinly
  • 3 tbsp neutral oil (vegetable or groundnut) for stir-frying
  • 3 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced (optional for extra aroma)
  • 100 g bean sprouts, trimmed
  • 3 spring onions, white and green parts separated, sliced on diagonal
  • 500 ml seafood stock or low-sodium chicken stock
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce (optional, for colour)
  • 1 tbsp oyster sauce
  • 1 tsp sugar (rock or caster)
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 2 tsp sesame oil
  • 1/2 tsp white pepper
  • 1 egg white (optional, for extra silky texture and velveting seafood)
  • 2 tbsp cornflour (cornstarch) mixed with 4 tbsp water to make a slurry
  • 1 tbsp tapioca starch (optional for extra glossy finish)
  • Salt to taste
  • Chilli padi or sliced red chilli, to serve (optional)
  • Fresh coriander or extra spring onion greens for garnish

Step-by-Step Method

  1. Prep seafood: season prawns, squid and fish slices with a pinch of salt, 1/2 tsp white pepper, 1 tsp light soy and the egg white (if using) — set aside for 10 minutes to velvet the seafood.
  2. Mix the gravy base: in a bowl, combine seafood or chicken stock, oyster sauce, remaining light soy, dark soy (if using), sugar and Shaoxing wine. Taste and adjust — it should be savoury with a gentle sweetness like a zi char stall's gravy.
  3. Prepare cornflour slurry: whisk cornflour (and tapioca starch if using) with cold water until smooth — keep it ready beside the wok.
  4. Heat your wok until very hot, then add 2 tbsp oil and swirl — for wok hei use high heat but be ready to control it. Add garlic and shallots, stir-fry quickly until fragrant but not burnt.
  5. Stir-fry seafood: add prawns first and toss for 30–45 seconds, then add squid and fish slices and a quick stir until just opaque. Remove seafood to a plate to avoid overcooking.
  6. Quick-fry noodles: add remaining 1 tbsp oil to the wok, add the hor fun and toss briefly on medium-high heat to warm through. If noodles stick, splash a little stock or water and gently separate with spatula — be gentle to avoid breaking the noodles.
  7. Add gravy and finish: pour the prepared stock mixture into the wok, bring to a simmer, then slowly add the cornflour slurry while stirring to thicken. Keep the heat at medium so the gravy becomes glossy and silky, not gluey. Toss in bean sprouts, white parts of spring onion and return the seafood. Adjust seasoning with salt or light soy to taste.
  8. Final touches: drizzle sesame oil, fold through green parts of spring onion and remove from heat as soon as everything is coated in a silky gravy. Serve immediately with sliced chilli or sambal on the side — this dish is best eaten hot.
  9. Reheating note: if making ahead, add a splash of stock or water when reheating and warm gently over medium heat to restore the silky texture.

Tips & Serving Ideas

  • Buy fresh hor fun from wet markets or the chilled noodles section at NTUC FairPrice or Cold Storage — they separate less and give a silkier result than frozen blocks.
  • Velvet seafood with egg white and a touch of light soy for a springy, tender texture; skip the egg white if you prefer a lighter dish.
  • Use very hot wok for wok hei but finish the gravy on medium heat — too-high heat while adding cornflour can make the sauce gluey instead of silky.
  • Adjust saltiness like a zi char stall: taste the gravy before adding cornflour and correct with light soy or a pinch of sugar.
  • For a richer flavour, use a mix of prawn shells simmered into stock or a splash of fish sauce (nam pla) — common at many Singapore home kitchens.
  • Make-ahead option: keep gravy and noodles/separately. Reheat gently and combine right before serving to keep noodles from going soggy.
  • If you can’t find fresh hor fun, use fresh rice stick noodles (pad see ew style) but cook gently — textures will vary.
  • Control spice: serve sliced chilli padi or sambal belacan on the side — many Singaporeans add heat to taste at the table.

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