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INGREDIENTS
1500ml water for prawn stock
600 gm squid (sotong) cleaned
1 kg prawns
600gm pork belly
1 tsp fish sauce to taste
Lard oil
Black Pepper
20 gm rock sugar
2 slices of ginger
1 tsp of peppercorns slightly crushed
6 eggs lightly beaten
300g yellow noodles
500g thick bee hoon
200g bean sprouts
2tbsp minced garlic
2 tbsp fried lard pieces optional
3 stalks Chinese chives (koo chye) cut to abt 5cm
12 limes halved
sambal chilli
DIRECTIONS
Home-made Prawn Stock Recipe
Boil 1500ml water in a pot, when water comes to a boil, put pork belly and cook for 30 mins, add 1 tsp salt into it.. when pork belly is ready, bring it out and let it cool down before cutting. Add in peppercorns, garlic, few slices of ginger into the pot then put in squid and prawns; cook for 2 minutes and remove from pot.
When cooled, peel the prawn and put back the prawn heads and shells back to the soup pot. Slice the squid to thin rings.
Simmer the stock for 30 minutes and strain the broth. Add 1 pc rock sugar (approx 20 gm) into the stock with some dark soy sauce and is ready.
Heat 2 tbsp lard oil in wok and add beaten egg. Scramble the egg quickly with a spatula until it is semi set. Push the wok contents to one side, add another 1 tbsp oil to the wok. Stir fry garlic and lard pieces for 15 seconds.
Add yellow noodles, rice vermicelli and 1 tbsp of oil and 2 ladles of prawn stock. Stir fry on high heat for 1 1/2 minute. Add few dash of black pepper, 1 thsp of fish sauce.
Add chives (this time I forgot to buy chives, added coriander) and bean sprouts mix everything together, add 2 more ladles of stock and cover with lid to for 2 mins. Add the remaining stock over the cooked noodles, add prawns and squid into the hot wok and mix in evenly with the noodles.
Serve each plate with a cut lime and some sambal at the side.
Happy eating.
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