Prawn Noodles

Yield: 40-person Portion

Ingredients

Sambal Chilli

6 Chilli Padi

2 tsp Salt

6 Garlic Cloves

Oil

1 cup Onion Oil

1/2 cup Haebi

15 Shallots

8 cloves of garlic

2 tbsp Oil

1/4 cup Hot Water

Prawn Noodle Soup

4 kg prawn

1 cup White Sugar

10 tbsp Dark Soya Sauce (Swan Brand)

1 cup Boiling Water

0.5 cup Boiling Water

2.5 cup Onion Oil

2 handful of Garlic cloves, roughly smashed

8 tbsp Salt

5 tbsp MSG/pork cubes

2.5 full handful of Rock Sugar

6 tbsp Dark Soya Sauce (Swan Brand)

Toppings

Kangkong

Beansprout

Fishcake

Fried Shallots

6 packets of Noodles - 3 Yellow Noodles and 3 Kway Teow

Instructions

Sambal Chilli

1. Blend chilli padi, salt, 6 garlic cloves and oil into paste.

2. In a wok, add onion oil and fry haebi until distinct smell arises.

3. Add the shallots (more the merrier) and fry till it turns a little brown.

4. Add the 8 garlic gloves and fry for a while, before adding the previously prepared paste. Continue to fry mixture.

5. Add oil and continue to fry. Once the mixture has absorbed the oil, add the hot water. (Adjust the consistency of the chilli by either adding more oil or hot water if the chilli looks dry)

6. Squeeze over some lemon juice and add sugar as desired (taste to adjust).

Prawn Noodle Soup

1. Add pork into a pot of water and bring to a boil.

2. Once boiling, dispose of the water and refill pot with fresh water, bringing to a boil again until the pork rib is cooked.

3. Transfer the pork water to a larger empty pot and bring to a simmer.

4. Add in 4 kg prawn and simmer until prawn is cooked (roughy 10-15min), then remove the prawn.

5. Let cool and peel prawns, saving the heads and skins of the prawns.

6. In a dry wok, fry sugar until it becomes lumpy and melts. It will begin to caramelise and bubble to an opaque foam.

7. At this point, add the dark soya sauce and 1 cup water. Stir around to ensure black sauce syrup is evenly mixed before removing into a separate bowl. Wash once more with 0.5 cup water to extract all black sauce syrup.

8. In the same wok, add the onion oil and some roughly smashed garlic.

9. Fry for about 5 min until the distinct garlic smell arises.

10. Add prawn heads and skin and fry until any water from the prawns dry up; roughly 20-30 min (spread out prawn heads and skin around the wok to ensure even browning across all pieces; squish prawn heads and skin to get all juice out into the wok. *do not burn prawns)

11. Once done, throw all fried garlic and prawn heads/skin into the soup and wash down residue with some hot water before pouring into the soup base.

12. Turn up the heat on the stove for the soup and boil for 1.5 - 2 h, covering partially to allow some steam to escape

13. After 1.5 h, use a sieve to remove all prawn heads and skins in the soup and throw them away.

14. Pour all black sauce syrup into the soup.

15. Add salt, MSG/pork cubes, rock sugar and dark soya sauce into the soup (a portion at a time), and adjust as per taste. If the taste is bland, add more seasonings, if more is salty, add hot water. *try to avoid adding additional hot water as that would dilute the prawn taste - it is better to season in stages to avoid over-seasoning and having to add water).

Toppings

1. Prepare Kangkong by washing and cutting into appropriately lengthed stalks, removing the woody bottom stalks.

2. Prepare beansprouts by washing twice, removing all black buds that float on the surface of the water.

3. Prepare fishcake by slicing into thin pieces.

4. Slice previously peeled prawns into half.

5. Add fried shallots into some onion oil for garnishing.

6. Boil noodles as appropriate.

From: 婆婆