HOKKIEN PRAWN NOODLE SOUP
The highlight of this dish is the thick broth made with prawn shells and pork bones. The steaming broth is poured over rice vermicelli or egg noodles, beansprouts, steamed prawns, and the optional cooked pork bones or pig tail.
Servings: 2
Ingredients
- 500 g prawns for broth peeled, shells and heads set aside
- 200 g pork ribs for broth
- 6 large prawns for garnish cleaned, deveined and blanched
- 2 tbsp oil
- 1 tbsp lard oil
- 5 cups water
- 2 tbsp rock sugar
- 3 cloves garlic sliced
- 2 star anise
- 3 cloves
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- salt to taste
- Handful beansprouts blanched
- 5 tbsp crispy lard bits
- 200 g rice vermicelli blanched
- 2 red chillies sliced
- ½ cup fried shallots
- 4 tbsp light soy sauce
Instructions
MAKE THE PRAWN AND PORK BROTH:
- Heat a wok over medium heat and add oil and lard oil. Fry the garlic till fragrant. Add the prawns, prawn heads and shells, and fry until shells turn pink
- Add the pork ribs, clove, star anise and rock sugar, and fry for 3 minutes
- Add seasoning, soy sauce and fish sauce
- Add the water and bring to boil
- Lower to a gentle simmer and discard scum
- Simmer for 1½ hours. Adjust seasoning
TO SERVE:
- In one bowl place a handful of rice vermicelli and beansrouts
- Pour over the prawn and pork broth, and top with 3 garnish prawns
- Top with fried shallot and crispy lard bits
- Serve with sliced red chilli and light soy sauce on the side