Name: Shrimp Broth with Noodles and Pork
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Malaysian
Ingredients: 2 stalks Lemongrass, trimmed and bruised; 1 cup (229 g.) Bean Sprouts, trimmed and blanched; 3 Tbsp. Fried shallots; 2 to 3 medium Limes, cut into Southeast Asian style wedges—Calamansi or Key if available; 4 medium Shallots, roughly chopped; ½ cup (½ oz/14 g.) Dried red chilies, remove stems and seeds; 6 cloves Garlic, roughly chopped; 1 lb. (454 g.)(457 g.) Wheat Noodles, fully cooked and cooled; 3 lbs. (1.3 kg.) Pork Ribs/Bones, 2 to 3-inch (7.5 cm.) pieces; ½ lb. (227 g.) Pork Leg or loin, 2 × 1 × 4-inch piece (5 × 2.5 × 10 cm.); ¼ cup Vegetable oil (divided use); ½ lb. (227 g.) (229 g.) Chinese greens such as Choy Sum; 2 tsp. Kosher salt; 2 tsp. Granulated sugar; ¼ cup Sambal Belacan; 1 Tbsp. finely grated ginger; 2 lbs. (.9 kg.) Medium Shrimp, head on

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

This dish is all about the shrimp, or as they call them in Malaysia and Singapore the “prawns.” Combining pork and shrimp in a single dish is very common in Asia. For this recipe, using the freshest head-on shrimp is critical. When made right, a rich shrimp essence come through, the soup acquires a characteristic red-orange color. Though it’s red, it’s not a spicy as it looks — that’s what the side dish of fiery sambal belacan is for.