Bee Hoon is a rice noodle and when prepared this way, is typically a breakfast meal eaten in Singapore. It is in essence a tasty rice noodle base served with a large variety of fried food such as eggs, spam, sausages...
The secret to a crunchy and light tempura batter is to use fizzy soda water, baking soda and ice in the batter. Add a pinch of salt to the flour and mix, making sure there are no lumps. You want a batter which is quite runny, but not too watery such that it doesn't hold together. Also add the baking soda in at the very end, right before you deep fry.
A visit to the Sydney Fish Markets for lunch has always been one of my more favoured and regular activities. However, over the past year or so, I've become very dissatisfied with the standard of seafood there. Generally, the platters are way too big, stuffed with too many fries, and the quality of the fish and oysters always lacking.
Shrimp and chicken don't sound like they go together, but when I first tried Har Cheong Kai (shrimp paste chicken), I was bowled over by the taste. And now, it's become one of my favourite ways to cook fried chicken.
I use Belachan, which is shrimp which has been salted and fermented. It is widely used in South East Asian cuisine and can be found in most asian supermarkets.