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Hokkien Prawn Noodles in Soup
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2000ml water
400g medium-sized prawns
100g lean pork
600g pork spareribs (cut into pieces)
1 tablespoon chopped garlic
500g yellow noodles (scalded0
100g bean sprouts (scalded)
200g kang kong (cut into 5cm lengths, scalded)
Garnish :
crispy shallots
sliced red chillies
chilli powder & pepper to taste
Sesoning :
1 tablespoon salt 1/2 tablespoon sugar
1 teaspoon dark soy sauce
Method :
Bring water to boil then add prawns and lean pork to cook. Remove. Peel off prawn heads and shells for later use. Devein prawns. Slice lean pork thinly. Reserve stock.
Heat 1 tablespoon oil in wok till hot. Stir-fry pork spareribs till outer layer is cooked. Transfer to prawn stock.
Add 1 tablespoon oil in wok and stir-fry chopped garlic, prawn heads and shells till fragrant.
Remove then grind coarsely. Pour into prawn stock. Simmer together with pork spareribs for 1-11/2 hours. Strain and add Seasoning.
Divided noodles and bean sprouts into bowls. Add sliced pork, prawns and kang kong. Pour prawn stock over noodles. Sprinkle with crispy shallots, sliced red chillies, chilli powder and pepper. Serve.
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