Prawn Noodle Soup

Name: Prawn Noodle Soup
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 Tbsp salt or to taste; ¼ tsp ground white pepper; 1 Tbsp dark soy sauce; 1 Tbsp fish sauce; 2 Tbsp white peppercorns; 2 star anise; 5 cloves; Prawn heads and shells; 2 litres (64 fl oz / 8 cups) boiling water; 3 Tbsp brown sugar; 30 g (1 oz) rock sugar; 80 g (2⅘ oz) ikan bilis (dried anchovies); Chopped coriander leaves (cilantro); 4 Tbsp cooking oil; 4 cloves garlic, peeled and sliced; 100 g (3½ oz) bean sprouts, trimmed; 800 g (1¾ lb) round yellow noodles; 500 g (1 lb 1½ oz) pork ribs; 1 kg (2 lb 3 oz) large prawns; Chilli powder; 50 g (1¾ oz) fried shallots; 200 g (7 oz) kang kong (water convolvulus), washed and cut into 5-cm (2-in) lengths

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

It comes as no secret that a good bowl of prawn noodles lies in a few factors — the texture of the noodles, prawns cooked just right, fork- (or rather chopstick-) tender pork ribs and last but not least, a flavourful BROTH.

Ingredients

1 kg (2 lb 3 oz) large prawns
500

Asia
Singapore
Soup
Street Food
South East Asia

Method

Wash and devein prawns. Peel and set heads and shells aside for use in stock.
Blanch pork ribs in hot water. Drain and set aside.
Prepare soup stock. Heat oil in a pot over medium heat. Add garlic and stir-fry until fragrant. Add prawn heads and shells and stir-fry until they turn red.
Add pork ribs and all remaining ingredients for soup sto