Prawn Noodle Soup is a unique dish found in Singapore and Malaysia. It's consumed for breakfast, lunch and dinner here. The rich aroma of the broth, coupled with soft meat from the pork ribs and lightly blanced prawns, there's nothing more you can be asking for this bowl of noodles.
It's definitely not the easiest dish to prepare, but definitely not the hardest dish to make. If you have a guide then it's all set! The main thing here is the broth. The broth is the heart and soul of the dish. There are 2 ways to make it: The Pork Ribs and Prawn head broth or the chicken feet and prawn head broth (can be made halal or if you do not want to consume pork). For this recipe, I will be using the Pork Rib version, but both taste as good. If you don't have sufficient prawn heads, you can follow this recipe as well. For this recipe, you will need:
500g Fresh Prawns
250g Pork Ribs
3 Sugarcane (the kind for making dessert)
60g Dried Shrimps
10g White Peppercorns
20g Rock Sugar
8 Cloves of Garlic
Other ingredients:
Yellow "Cooked" Noodle
Kang Kong, Or Water Morning Glory
Bean Sprouts
Fish cakes
Instructions:
1. Add Blanched Ribs, Sugarcane, White Peppercorns and Garlic into boiling water.
2. Fry sliced shallots until crispy. Using some of the remaining shallot oils, fry minced garlic, prawn heads and shells and dried shrimp until fragrant and add into the stock.
3. Caramelise rock sugar and add into stock.
4. Season stock and let it simmer at low heat for 40 minutes.
5. 30 minutes later, blanch noodles and supplementary ingredients.
6. Arrange the noodles and ingredients nicely in a bowl.
7. Pick out ribs for plating, prawn heads, shells and sugarcane to be discarded.
8. Turn on high heat and blanch prawns in stock for 3 minutes. Do not overdo this.
9. Plate prawns and pour boiling soup over the noodles and ingredients.
10. Serve and drench in shallot oil.
Timestamps:
0:00 - Introduction
0:31 - The prawns
2:15 - The broth
3:45 - Other Ingredients
4:19 - Making the Broth
7:25 - Presentation
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