Penang Prawn Noodles

Try this Penang Hokkien Prawn Noodle recipe for that extra flavour & ommmmph in your soup! You’ll love it!

Ingredients:
450g shrimps (shell on) (450g)
5 tbsp vegetable oil
8 shallots or 1 large onion, peeled and finely sliced
8 shallots or 1 large onion, peeled and blended
4 tbsp chili paste
Salt to taste
2 tbsp fish sauce
340g bean sprouts
115g kangkong
450g fresh yellow noodles

Method:
1. Peel shrimps, reserving the shell. Do not discard. Pat dry with paper towels.
2. Fill the pot with 10 cups (2.4 liters) of water. Bring it to a boil then lower heat.
3. Heat 4 tablespoons vegetable oil in a medium sized pan. Add sliced shallots and fry until fragrant and golden brown in color, about 5 minutes. Remove with strainer and set aside.
4. Add blended onion and fry for about 3 minutes. Add chili paste and continue to fry for another 2 minutes. Transfer to a small bowl.
5. Add remaining 1 tablespoon vegetable oil into the same pan. Add shrimp shells and fry until shells turn pink, about 3 minutes. Remove and allow fried shrimp shells to cool slightly. Blend the shells in a food processor until fine. Transfer to a filter bag.
6. Place filter bag and 2 tablespoons of cooked chili paste (keep the remaining as condiment) to the soup. Season with salt and allow soup to simmer for 1½ hours.
7. Fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer. Do the same for water spinach. Discard water.