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Saturday, 12 March 2016

Spicy Prawn Noodle Soup



There's a few steps in making this dish and
the key to a good soup is a good stock so the first thing you need to do is to make the prawn stock




Prawn Stock

10 large raw Tiger prawns; remove the heads and shells from the prawns and set aside, 
but leave the tails on
3 cloves garlic, minced
1 tbsp vegetable oil
3 cups chicken stock (you could use good quality stock cube)
3 cups water
salt and black pepper

Heat oil in a stock pot.
Add garlic and prawn heads and shells.
Fry till shells turned pinkish red whilst making sure the garlic is not burnt.
Add chicken stock and water and salt to taste
Simmer for about an hour
Whilst the prawn stock is simmering, prepare the chilli paste.


Chilli Paste

10 dried chilies, cut into smaller pieces and reconstituted in boiling water
6 asian shallots, peeled and chopped
½ tsp shrimp paste (belachan)
1 tsp dried salted shrimp (optional), soaked in hot water
1 tbsp vegetable oil
Salt
Sugar

Using a blender, process the chilies, shallots, and shrimp paste and dried shrimp till smooth
In a small pan, heat oil and fry the blended ingredients until fragrant.
Season with salt and sugar.


To make the Spicy Prawn Soup 

Mix the chilli paste into the simmering prawn stock. You may reduce the amount of chilli paste according to your taste.
Simmer for another 30 minutes.
Strain the soup through a fine sieve into a clean pot, pressing on the heads and shells to extract as much flavour as possible.
If the soup needs thinning, you could add more water or coconut milk.
Adjust seasoning accordingly.
Add the shelled raw prawns and simmer for 1 minute before removing the soup from heat.


To serve you will need:

Fresh egg noodles
Blanched bean sprout
Blanched Water Spinach or Water Convolvulus (Kangkung)
Hard-boiled eggs

Put some egg noodles and the rest of the ingredients into individual serving bowls.
Spoon in a couple of ladles of soup and serve whilst its steaming hot!




2 comments:

  1. Love your new layout (new kan?) ..and bertambah love your blue bowl and seangkatan isi kat dalam bowl tu :)
    yummsss.

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    Replies
    1. Tahun baru, azam baru, layout baru... kih,kih,kih
      Japanese bowls cheq kutip ikut dan, tak kira tang mana jumpa cheq hangkut... semua lain-lain design. I loike!
      xoxo

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