• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 kg.pork bone or 3 chicken carcass
  • 500gms. medium shrimp, save shrimp shells & shrimp heads for stock
  • 500gms. yellow egg noodles hokkien noodles
  • 500gms. thin rice noodles or rice vermicelli,also called beehoon
  • 1 large onion, quartered
  • 3 litres water
  • 30gms rock sugar
  • salt
  • 5 cups bean sprouts
  • 2 cups kangkong water convolvulus, water spinach, cut into 1 inch lengths Substitute: spinach
  • 6 hard-boiled eggs, halved for garnish
  • 3 fried fish cakes. sliced
  • 10 shallots, finely sliced and fried in oil till golden brown Cool and keep in air tight container if not used immediately
  • Ingredients for pan-roasted Chili Sauce:
  • 1 cup peanut or vegetable oil
  • 30gms rock sugar
  • salt
  • 1 cup chili paste
  • 4 large cloves garlic
  • 8 shallots
  • Last three ingredients to be blended

Instructions

    To Prepare pan-roasted Chili Sauce:
  1. Using a mortar & pestle or blender, grind garlic, shallots and chili paste.
  2. Heat wok on high, add peanut or vegetable oil, add ground paste, bring to a rapid boil, add sugar and salt to taste.
  3. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste – be careful not to burn!
  4. Immediately pour the pan-roasted chili sauce into a small bowl, set aside.
  5. To Prepare Prawn Soup:
  6. In a stockpot, add pork bones, 1 litres water, onion, salt to taste, bring to a boil, simmer 60 mins or more, to extract the maximum flavor of the pork ribs.
  7. Strain stock.
  8. In another stock pot, heat 1 tbsp oil, sauté shrimp shells & shrimp heads for 5-10 mins, add 2 litres water, salt to taste, bring to a boil, simmer 30 mins or more to extract the maximum flavor of the shrimp shells.
  9. Strain stock, discard shrimp shells & heads add the fresh shelled shrimps to stock to cook briefly, remove with a slotted spoon, reserve for garnish.
  10. Combine the pork stock and the shrimp stock. Bring to a boil, add 5 tbsp of the pan-roasted chili paste, more if you like it hotter. Add rock sugar, salt to taste, simmer for about 20 mins, then reduce heat to keep soup hot for serving.
  11. Meanwhile, lightly blanch bean sprouts and kangkung or spinach in boiling water.
  12. To serve – add to each individual serving bowl, bean sprouts, kangkung or spinach, thin rice noodles and yellow egg noodles.
  13. Garnish with pork, shrimp and fried fish cake. Pour piping hot soup and top with fried shallots and hardboiled egg half.
  14. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste.
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