Posted April 26, 2013on:
Since young, prawn noodles has always been one of my favourite dishes, with the prawn noodles near Pasir Panjang Wholesale Centre being the prawn noodles of my childhood’s memory.
Of course now that I’m older and having sampled a lot more different prawn noodles out there, there’s definitely many variations in the way it’s cooked.
Having accumulated so many prawn heads and shells in the freezer compartment that the plastic bag could no longer fit inside, I decided to try cooking my own prawn noodles using the shells for the stock.
There are a plethora of recipes out there on cooking prawn noodles but I picked this one because it seemed closest to how I imagined the recipe should be, mostly from hearsay. Along with some on-the-fly modifications, of course.
First, gotta brown those pork ribs nicely.
Then the real star of the show, frying all those prawn shells!
I was frying batch by batch…
…but at one point, my wok was nearly full of prawn shells.
After frying all those batches, throw in all the shells and the pork ribs into a stock pot.
Add 5 cups of water (or more if needed), and all the seasonings (ikan bilis, peppercorns, salt, etc)
Simmer for a few hours, until it tastes to desired.