Prawn Noodle Soup 虾面汤 🦐

Ingredients:

• 500g Pork ribs, blanched to remove blood
• 500g prawns, remove shells and deveined 
• 300g yellow noodles
• 300g beehoon 
• 100g of pork belly, blanched
• 2 pieces of fishcake, sliced
• A handful of beansprouts

Method:

• First, cook the pork ribs soup base. I accumulated about 1 kg prawn shells and heads in the freezer. Rinsed and drained of water. 
• Heat pot/wok with 3 tbsp oil. Add thumb-size smashed ginger and 7-8 cloves of smashed garlic.  Sauté till fragrant. Add prawn heads and shells and fry over high heat till shells turn bright red.  Drizzle 2 tbsps of Chinese cooking wine around the wok.
• Add about 1.5 liters of hot water or enough water to cover the shells. Bring it to a boil. Add few stalks of spring onion and coriander roots. Sieve away the scums and simmee for about 45minutes.
• When it’s done, sieved to remove prawn shells and set aside. (You can prepare the stock in advance and freeze for later use.) 
• When prawn stock ready, topped up about 500ml of water and boil pork ribs and pork belly. Add in 1 tbsp of white peppercorns, 1 tbsp rock sugar. 1 tbsp fish sauce, 1/4 tsp white pepper and 1 tbsp dark soya sauce. Simmer for about 30minues. Remove pork belly to cool when it’s cooked though. 
• Continue to boil pork ribs till it’s cooked and soft. Remove and set aside. 
• Blanch prawns in soup stock for 2minutes and set aside (don’t overcook prawns so that they stay crunchy). 
• Blanch fishcake in soup stock and set aside. 
• Blanch noodles and bean sprouts in hot water and portioned in bowls. Pour hot soup to warm the noodles and drain soup back into pot. Repeat again. Add a tbsp of shallot oil and toss well.  
• Assembled prawns, fish cakes, pork ribs, pork belly on noodles. 
• Add salt and pepper to soup stock (pls adjust according to your taste). 
• Pour hot soup over the assembled noodles and topped with a tsp of fried shallots oil and fried shallots. Serve hot with sliced chili padi.