Shrimp/Prawn Noodles
Ingredients
rice vermicelli – 2 packs
kangkong – RM1 (preference)⋯⋯
bean sprout – RM 1 (preference)
shrimp – 1 kg (retain heads and shell for boiling soup)
fish cakes -1 block (sliced)
hard boiled eggs – 5 nos (shelled and cut into halves)
fried shallot – some to taste
Chili Paste Ingredients
chilli paste – 1 pack
belacan – 1/2 pc
shallots – 20 pcs (peeled and sliced)
cooking oil – to taste
Soup Ingredients
shrimp head and shell (from above)
pork bone – 5 pcs (blocks)
water – 1 pot/cauldron
Seasoning
Salt – to taste
chicken stock – some
shrimp paste – 2 tbsp
Method
1) boil shrimp until cooked and set aside.
2) clean shrimp head and shell and saute
3) bring all soup ingredients to boil
4) blend shallots and belacan in a blender; heat some oil and sauted the blended ingredients with the chilli paste
5) add in 3 tbsp of the sauted chilli paste(from 4) into the soup(from 3) and gently heat for 2-3 hrs then add in the seasonings
6) blanch the vermicelli, kangkong, bean sprout and fish cake until cooked
7) put item 6 into bowl, add in cooked shrimp to top and pour soup from item 5 and garnished with fried shallot over and serve
Some Suggestions
1) the taste and sweetness of the soup can be enhanced if you put in larger quantity of shrimp heads and shell. These can also be obtained from stalls selling the shrimp normally
2) to further enhance the taste of the soup you can also add in a turnip (some called yam bean or jicama 沙葛)
3) shrimp heads and shell must be sauted until well cooked (must turn red)