Prawn Noodle Soup recipe

Thu May 28 2009

To give her prawn noodle soup an added boost, Yvonne Soh added spices such as star anise, cloves and black peppercorn.

Singapore, May 24, 2009

INGREDIENTS
20 large prawns
400g pork ribs
4 Tbs olive oil
50g dried anchovies
2 tsp brown sugar
3 cloves garlic, crushed with skin on
1 litre water
4 cloves
5 black peppercorns
1 star anise
1 Tbs dark soya sauce
1 tsp salt
1 tsp ground white pepper
6 shallots, finely sliced
250g yellow noodles
50g bean sprouts
50g kangkong
4 fresh chillies, sliced



METHOD
1. Shell and set aside the prawn heads, tails and shells (photo A).

2. Devein the peeled prawns and cook them in a pot of boiling water. Drain and set aside.

3. Place the pork ribs in a sieve and pour hot water over it slowly. Set aside the ribs. (Avoid scalding the ribs in boiling water as too much of its flavour might leach out.)

4. To a heated pot, add 2 Tbs of oil and stir-fry the prawn heads, tails and shells for about eight minutes on high heat until the shells turn a deep orange and soften, in order to achieve a rich-tasting stock.

5. Add dried anchovies and brown sugar to the shells, mix well and continue to stir-fry for two minutes (photo B).

6. Add garlic and fry for another three minutes.

7. Allow the pot to cool for one minute before adding water to the mixture. Stir well and bring to a boil on high heat.

8. Add cloves, black peppercorns and star anise. Lower the flame and let the stock simmer for 30 minutes.

9. Scoop out and discard the shells, anchovies and any surface scum.

10. Add dark soya sauce, salt and pepper to the broth. Stir well and set aside.

11. Fry the shallots in 2 Tbs of oil until golden brown. Set aside.

12. Blanch the noodles, bean sprouts and kangkong in a pot of boiling water for about one minute or until the kangkong leaves turn limp. Drain and place in two bowls (photo C). 

13. Add prawns and stock to the noodles. Top with shallots and chillies (photo D).