To be really honest, there are some things I would much rather live in denial about.
The weather for example.
It is getting increasingly colder and I have already begun to wear my autumn fashion. Still remember that since moving house, I kept wanting to put my boots and winter shoes in the basement, but now I don't even have to do so anymore! Isn't life so ironic?
However, cold weather also means soup! And oh boy, do I love soups!
I haven't made this soup in the longest time so it took me a while to find my recipe. Tried searching my blog, but realized that my last prawn noodle soup entry didn't come with a recipe either! So, better late than never, this is my self-adapted recipe.
- Some Chinese vegetables (either Kang Kong or Bean sprouts)
- 250grams Noodles (I used flat rice noodles / Hor Fun)
- 300grams Pork Bones for soup (Bought mine at a regular supermarket for only 0.30€!)
- 500grams Pork Fillet (sliced thinly)
- 500grams of Giant Prawns with shells and heads
- Light Soya Sauce (2 tbsp)
- Dark Soya Sauce (1 tbsp)
- Pepper / Salt
- Palm / Rock Sugar (add generously, about 30grams)
- Shallots (fried till golden and set aside)
- Sliced red chilli (to be serve with soya sauce)
Preparing the Stock
1. Blanch pork bones in boiling water.
2. Pour away the water to remove the scum. Wash the pork bones before putting them back into clean water to be boiled again
3. Once water is boiling, turn down the heat and let it boil on low heat for 2-3 hrs.
Preparing the dish
1. Wash Chinese vegetables, cut into smaller pieces and pat dry
2. Cook noodles according to packet instructions. When noodles are cooked, wash them under cold water to ensure that they don't stick together and set aside
3. Heat 2 tsp of oil and fry chopped garlic until fragrant. Add the prawn heads and fry with a little salt until they turn pink.
4. Put the prawn heads into a sieve and lower it into the stock to simmer for about 15-20mins.
5. Add pork fillet and prawns to the stock. Alternatively, you can choose to grill the prawns too (my other version)
6. When pork is almost done, add the chinese vegetables so that they just wilt
7. Season the stock by adding palm sugar, soya sauce, pepper and salt. It should have the distinctive taste of prawns and pork. A bit spicy but sweet too.
8. Put the noodles in a sieve and lower it into the stock to warm it up
9. Serve by putting the noodles into individual portions. Followed by big prawns, sliced pork filet, vegetables and some soup stock.
10. Garnish with fried shallots
11. Serve it with a small saucer of sliced chillis and light soya sauce for the authentic taste