From The Straits Times    |

prawn noodle soup recipe

Coordination Mia Chenyze Photography Frenchescar Lim Art Direction & Styling Clare Chan Pan Pacific Singapore 7 Raffles Boulevard (6336-8111)

NONYA STYLE HOKKIEN PRAWN NOODLE SOUP
By Nancy Teo, Peranakan chef of Pan Pacific Singapore

Serves 5

INGREDIENTS

For the soup:
150ml cooking oil
1 head garlic, skin on
10 shallots, peeled
10 dried chilli
1kg prawn shells
4 litres water
300g pork ribs, blanched in boiling water for 5min
250g pig tails, blanched in boiling water for 5min
100g rock sugar + more to taste
2 tbsp light soya sauce
2 tsp salt
1 tsp white pepper

To serve:
1kg king prawns 
220g pork loin
1kg yellow noodles, blanched
200g bean sprouts, blanched
150g kangkong, blanched
½ cup fried shallots

Condiments:
2 red chilli padi, cut
2 tbsp chilli powder

DIRECTIONS

  1. Pour the cooking oil in a wok set over medium heat. Add the garlic, shallots, dried chilli and prawn shells. Gently stir-fry until the mixture turns brown.
  2. Add the water, blanched pork ribs and pig tails, and rock sugar. Bring to the boil, then lower the heat and simmer for two hours.
  3. Strain for the stock, and season with light soya sauce, salt and white pepper. Add more rock sugar to taste. Set the soup aside.
  4. Set another large pot of water to the boil, then reduce to a simmer. In batches, poach the king prawns and pork loin till cooked. Peel off the prawn shell and dice into cubes. Cut the pork loin into thin slices.
  5. To serve, portion the noodles, bean sprouts and kangkong into five bowls. Top with king pawns and pork loin slices. Ladle the hot soup over, then garnish with shallots. Serve with cut chilli and chilli powder as condiments.