This is one of our favourite local noodles. I personally loves the rich prawn soup stock. I don't eat it as often as prawn is high in cholesterol especially since the heads are used to make the stock. However, I'll still eat it once a while.
To make the stock for this, you will need lots of prawn heads and shells. I will always keep the heads and shells when I buy prawns for my cooking. Rinse and dab dry prawns first before peeling them. If you rinse the heads and shells later, you risk the roe, which will give the stock flavours, being rinsed away. Plus, you will have a hard time dabbing them dry.
Freeze the prawn heads and shells you collected and when you have enough, you can use them together to make stock as there's no way you will be able to get so much prawn heads and shells at one go.
I'm sharing here an update recipe of Prawn Noodles in Soup. Enjoy!
- approximately 500g Prawn Heads and Shells
- 400g Prime Pork Ribs, blanched
- 2.5 litre Hot Water
- 4 clove Garlic, crush and chopped coarsely
- 12 medium to large Prawns
- a bunch of Kang Kong aka Water Spinach
- some sliced fishcake
- some Bean Sprout (I didn't add as my kids didn't like it)
- 600g Yellow (Round) Noodles
- 2 tablespoon Fish Sauce
- 1/2 tablespoon Rock Sugar or Brown Sugar
- a few drops of Dark Soy Sauce for colour
- Salt and Pepper to taste
- Fried Crunchy Pork Lard
- Shallot with Oil
- Chilli Powder
How to do it:
- Heat 2 tablespoon oil in pot.
- Saute garlic till fragrant.
- Add in the prawn heads and shells.
- Stir fry till the heads and shells turn red and you can smell the flavours.
- If you have a potato masher, use it to press on the heads to help release more flavours. Use are wooden spatula if you don't have a masher.
- Add in the hot water.
- Blanch the prawns and set aside.
- Return the heads and shells to the stock if you want to serve the prawns peeled.
- Add in the pork ribs. (check out how the ribs will be like here.)
- Reduce heat to a simmer and continue cooking for 2 - 3 hours.
- Strain and return rib to the stock.
- Add in the seasonings and the soup stock is ready.
- To serve, blanch noodles and vegetables and set in a bowl.
- Place prawns on top and pour soup stock over.
- Garnish with condiments and serve.
- Soup stock serves about 4 to 5 portions.
- If you do not intend to eat the prime ribs, use normal pork ribs meant for making soup. You can use chicken carcass instead too.
- If no prime ribs are used, you may want to add some lean pork. Blanch them first and then cook it together with the prawns. Remove when it's just cooked and sliced for later use.