Name: Prawn Noodle Soup
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 8 cups (2 litres) water; 250 g (8 oz) large fresh prawns, shelled and deveined, heads and shells reserved for the Stock; 50 g (2 oz) back pork fat or salt pork, cubed (optional); 1 cup (75 g) bean sprouts, rinsed, or a few leafy greens; 1 tablespoon oil; 1 spring onion, thinly sliced, to garnish; Ground white pepper, to taste; ¼ teaspoon salt; 1 tablespoon sugar; 250 g (8 oz) pork or chicken bones; 1 dried chilli, whole (optional); 3 tablespoons dried prawns; 5 cloves garlic, minced; 5 shallots, diced; 10 whole white peppercorns, coarsely ground and dry-fried until fragrant; 100 g (3½ oz) small fresh prawns; 500 g (1 lb) fresh yellow wheat noodles (Hokkien mee)

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

The flavour of this relatively simple noodle dish depends on the richly flavoured stock made from both fresh and dried prawns, and pork or chicken. This soup is traditionally served with delicious, crunchy pork cracklings; some may omit these for health reasons but they make all the difference to the flavour of the dish.

Ingredients

8 cups (2 litres) water
250 g (8

Method

Bring the water to a boil in a pot, add the shelled prawns and boil for 2 minutes until the prawns turn pink. Drain the prawns and set aside, reserving the prawn broth to make the Stock.
To make the Stock, heat the oil in a pot over medium to low heat and stir-fry the reserved prawn heads and shells with the small fresh prawns, dried prawns and dried chilli for

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