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

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

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