Prawn Noodle Soup

Prawn Noodle Soup

Preparing the stock:

1 kilos prawns (clear shell sea prawns)

Procedure:

1.      Peel prawns (no need to give the prawns a hair cut). Set aside the shells and heads. De-vein the prawns (note: it is easier to de-vein the prawns before you blanch them).

2.      Fridge the  prawn meat.

3.   Heat up your wok. Add some oil and chopped garlic. Fry the dried shrimps. After about 5 minute, add all the prawn shells and heads. Fry till the colour has turned into golden orange hue.

4.   Pour into a pot and add some water. Put in your stick blender and blend. It will take less than a minute to pulverize the lot. Simmer for an hour. After this, best to leave overnight for the stock to steep.

2 litres water

100 gm ikan bilis (anchovies)

50 gm  dried shrimps

1 stalks lemon grass (serai)

1 teaspoon chopped garlic

2in  ginger 

1.      Boil water in another pot.

2.      Add ginger, lemon grass stalks, and ikan bilis (with heads on).

3.   Add the prawn and dried shrimps stock.   

5.      Simmer the stock for about 45 minutes with lid on.

Finishing your stock:

10 gm  belachan (shrimp paste)                 

salt  To taste

1 tablespoon chicken stock granules

25 gm (or more to taste) rock sugar

2 tablespoon  oil

1.    After about 45 minutes, your stock should begin to taste like..well, hae mee.

2.   Blanch the prawn meat in the stock in batches (avoid crowding or prawns will be mushy) till it is cooked (about 2-3 mins).  

3.   Strain your stock

4.  Add belachan .

 5. Add some oil.

6.  Adjust taste with rock sugar and chicken stock granules.

Preparing the noodles and garnishes:

1 kilo yellow mee/bee hoon (vermicilli)/ laksa mee

300 gm bean sprout / kangkong (convolvulus)

fried shallots- As desire

fish cake-As desire

 1.      Halve the prawns 

2.      Soak the bee hoon in cold water for about 30 minutes.  

3.      Add a bee hoon, bean sprout into a scoop and stick into a pot of boiling water for about half a minute.

4.      Transfer to a bowl and scoop in the stock. Go easy on the amount of noodles. The stock should cover the noodles completely.

5.      Garnish: a few slices of prawns, sliced fish cakes  and fried shallots.

6.      Serve with the chili: either put a dollop on the bowl or in a separate sauce plate.

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com