福建蝦麵 - Hokkien prawn noodle, originally uploaded by yongtze.
Good hokkien prawn noodle is hard to come by in Melbourne. So I decided to try cooking it myself last weekend. I found a properly good recipe here but it is a bit too time-consuming so I simplified the recipe but the results were surprisingly good.
The secret to making a great prawn noodle soup is in the stock. Here, pork fat, pork belly (or ribs), prawn heads and shells are patiently browned and caramelised before being turned into a rich and well-coloured stock.
Serves 2 hungry adults:
- 14 tiger prawns, shelled and de-veined (keep all the heads and shells for stock)
- 250-300 gram pork belly (or ribs or soft bone or tail or ideally mixture of all)
- 5 shallots, thinly sliced
- 100 gram pork fat, cubed
- 4 dried chillies
- 3 tablespoons peanut oil
- half teaspoon salt
- half teaspoon black peppercorns
- half star anise
- 1 tablespoon palm sugar
- 1 tablespoon light soy sauce or to taste
- 500 gram Hokkien noodle (or a mixture of Hokkien noodle and dried rice vermicelli ideally for more interesting texture; dried rice vermicelli particularly soaks up the soup and thus the flavour really well)
- 2 fresh chillies
- more light soy sauce
- 1-2 spring onions, sliced with an angle, about 2-3 cm
1. Heat wok over high heat. Add oil and pork fat cubes. Gently fry the pork fat until it is crisp and brown. The pork fat will release more oil and flavour the oil nicely. Remove, drain well on paper towels, and set aside. Next, with the same oil, turn the heat to medium-low, gently fry the shallots until brown but not burned. Remove, drain well on paper towels, and set aside.
2. With the same wok and oil, turn it up to medium-high, brown the pork on one side. Add dried chillies while browing the pork on another side. Once done, remove and place them in a stock pot. Set aside.
3. With the same wok again, add prawn heads and shells to the wok, frying slowly until shells are caramelised and well-coloured. Remove and add to stock pot. Add 6 cups of water, salt, peppercorns, and star anise to stock pot. Bring to the boil then turn down to a leisurely simmer. Simmer for at least 2 hours or more until stock tastes richly flavoured (you can reduce it further if required). Add palm sugar and soy sauce to taste. Simmer another 30minutes. Strain stock. Keep the pork. Slice or shred the pork for toppings later.
4. Now, poach the prawns in the simmering stock till cooked, about 1-2 minutes. Drain them and set aside. Cut the fresh chillies, place them in a small bowl with some light soy sauce. Cook Hokkien noodles in large pot of boiling water for 1-2 minutes. Drain well. Divide both into two deep bowls.
5. Top the noodles with prawns, sliced/shredded pork, fried shallots, fried pork fat cubes and spring onions. Bring the prawn and pork stock back to the boil. Ladle the stock over each bowl of noodles and serve immediately with the fresh chillies in soy sauce for dipping (optional).
