Prawn Noodles

"One of my favourite dishes of all time ... the prawn noodle soup, aka "har meen" in cantonese or "hae mee" in hokkien. This is the Singapore version - which comprises a dark prawn and pork rib broth containing large prawns, yellow noodles and vegetables. Simple yet delicious! Guaranteed to work up your appetite."
 
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photo by Muffythechef photo by Muffythechef
photo by Muffythechef
Ready In:
55mins
Ingredients:
14
Yields:
2 bowls
Serves:
2
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ingredients

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directions

  • De-shell prawns and keep the shells and prawn heads.
  • Clean peeled prawns
  • Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
  • Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
  • Add water to cooled mixture and bring to the boil.
  • Add pork ribs and bring to the boil.
  • Crush garlic (with skin intact) and add to broth.
  • Lower the flame and let the broth simmer for 30 minutes.
  • Dish out and discard the prawn shells/heads and anchovies.
  • Add dark soya sauce, salt and pepper to the broth.
  • Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
  • After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
  • Cook peeled prawns by boiling them in a separate pot.
  • Place cooked noodles, vegetables and prawns in a bowl.
  • Pour the prawn broth over the noodles and prawns.
  • Top with fried shallots and sliced chilli peppers and serve.

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RECIPE SUBMITTED BY

I love to eat <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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