蝦麵湯 - Prawn Noodles Soup by Ethan Ng


Ingredients:
- Tiger Prawn
- Ikan Bilis, Garlic, Rock Sugar, Fish Sauce, Soy Sauce
- Prime Rib, Pork Loin, Pork Lard
- Yellow Noodles & Thick VermicelIngredients:
- Tiger prawns
- Ikan Bilis, Garlic, Rock Sugar, Fish Sauce, Soy Sauce
- Prime Ribs, Pork Loin, Pork Lard
- Yellow Noodles & Thick Vermicelli
- Kang Kong, Bean Sprout, Fried Shallot, Chilli Padi

Method:
Simmer Pork Loin (500gm) and Prime Rib (1kg) with Garlic and Salt for 1 hour in 1 litre of water. Remove and slice the loin thinly.
At the same time, boil Tiger Prawn (approx 2kg) in another pot with 1 litre of water. When fully cooked, remove shell and sautéed prawn shells with garlic. Devein and slice prawn into half.
In another pot, combine pork broth, prawn broth and 4 litres of water with ikan bilis (500gm). Simmer for three & half hours.
Cut the pork fat and fried it until brown to obtain pork lard. Remove the crispy pork lard and add 3 tables spoons of cooking oil. Add in chopped shallot and sautéed, add a pinch of salt when lightly brown. Remove from pan to standby.
In the same pan, add 5 tablespoons cooking oil. Sautéed minced garlic (approx 200gm), when lightly brown remove from pan and add it into broth together with 100ml fish sauce, 50gm rock sugar and 5 tablespoons of light soy for seasoning.

Serving:
Blanch noodles and thick vermicelli with bean sprouts and kang kong. Sieve the broth into the bowl on top on your blanched noodles and veg. Top it up with ribs, loin, prawn and fried shallot. Eat it hot with chilli padi. Enjoy!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/724402637628815/