Pork Rib-Prawn Noodle (虾面)

It's not easy to get a good bowl of prawn noodle in Kuching. I love the one at 'Auntie's Corner' at Bormill Estate.





Serves 4 bowls

Ingredients
• 20 large prawns (more prawns, the merrier!)
• 400 g pork ribs (Butcher’s Deli Prime Ribs)
• 1 liter water
• 400g egg noodles (may substitute/mix with vermicelli)
• 6 shallots
• 2 garlic cloves
• 75g dried anchovies
• 100g bean sprouts
• 100g kangkung
• 4 tablespoons olive oil
• 1 tablespoon dark soya sauce
• 1 teaspoon salt
• 1 teaspoon pepper

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 mins.
• 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 kangkung 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 serve.


For fast and easy cooking, grab a pack of ready-to-cook prawn noodle sauce, save your time in making the broth then.