Singapore Prawn Noodle Soup 新加坡式虾面汤

Hokkien Prawn Noodle Soup_3

In my earlier facebook post, I had mentioned a mystery prawn recipe that I will be posting. And here you go !! It’s this authentic Singapore Prawn Noodle Soup !! A famous bowl of prawn noodle soup can be as expensive as $10 a bowl, and that’s for one serving only. So what’s better than cooking this on your own where you can serve many from one huge pot of prawn soup stock and you can have as much as double or even triple helpings as you desire. 

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I have to say, the prawn soup is really soooo good that the house is overwhelmed with the aroma of the soup. It’s so rich from the sweetness of the prawns and you simply tell from this home cooked version to those sold commercially. The real authentic sweetness from the prawns stock vs MSG. Painstakingly broiled from scratch and a whopping 1kg of prawns shells that has been kept since 3 weeks ago. Every time I had some fresh prawns from PurelyFresh, I would peel and use the prawns meat and keep the heads and shells of the prawns, washed them clean and freeze them. All for this purpose today.

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If you have approximately 3 hours to spare, do cook up this on your own. I have to say it’s so freaking tasty that you will have no regrets spending that much of time on it. And everyone in the household would just be wanting for more of … the prawn soup for sure !

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Step 1 : Cut the radish and carrots into chunks and together with the pork ribs, boil them in a pot with 2 litres of water and simmer for 1 hour. (Note the water level in the pot.)

Prawn Soup_Step 1 

Step 2 : In another deep frying pan, heat up the cooking oil and stir fried the whole garlics till fragrant. Add the prawn heads and shells and stir fried till the shells turn slightly reddish. 

Prawn Soup_Step 2 Prawn Soup_Step 3

Step 3 : Add 2 tbsp of fish sauce and 1 tsp of garlic powder and stir fried till aromatic.

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Step 4 : Add dash of pepper and salt and stir fried till all the prawns heads and shells turn reddish. 

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Step 5 : After 1 hour of simmering of the pork broth from Step 1, add 50g of rock sugar cubes. Add the cooked prawns heads and shells subsequently. Add more water to the original water level from Step 1.

Prawn Soup_Step 9 Prawn Soup_Step 11

Step 6 : Add 1 tsp of chicken powder and collagen stock (if using). From time to time, I will prepare a huge pot of collagen stock (from pork skin and pork bones) and had it chilled (It will turn jelly liked after chilling). So whenever I needed to prepare some dishes, I will add a slice of it. 

Simmer for a further 1 hour.

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Step 7 : Blanch the prawns in some boiling water. Drain and set aside.

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Step 8 : Blanch the yellow noodles and kway teow (rice noodles) in boiling water. Drain and set aside. 

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Step 9 : After the soup stock is ready, drain away the prawns heads and shells, carrots and radish and pork ribs separately.

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Step 10 : Now we are ready to prepare the prawn noodle soup with the following ingredients. Slice the fish cake, wash and drain the spinach. 

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Step 11 : Blanch the prawns, noodles, fish cake, spinach and pork ribs in the prawn soup stock for approximately 1 minute. Dish and serve with fried shallots and chilli powder.

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Hokkien Prawn Noodle Soup_8

Singapore Prawn Noodle Soup 新加坡式虾面汤
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Chinese
Serves: 3
Ingredients
  • 2 litres water
  • 1 radish, cut into chunks
  • 2 carrots, cut into chunks
  • 1kg of prawns heads and shells (washed & drained)
  • 15-18 pcs of medium size prawns (de-shelled, leaving the tail on)
  • 500g pork ribs
  • 100g spinach
  • 250g yellow noodles
  • 250g kway teow (rice noodles)
  • 2 pcs of fish cake
  • 7-8 pcs of whole garlic
  • 50g rock sugar cubes
  • 50g shallots (sliced and deep-fried) OR you can buy off the shelves.
  • 1 tbsp cooking oil
  • 2 tbsp fish sauce
  • 1 tsp garlic powder
  • 1 tsp of chicken powder
  • dash of salt and pepper
  • Collagen stock (optional)
  • Chilli powder (to serve)
Instructions
  1. Cut the radish and carrots into chunks and together with the pork ribs, boil them in a pot with 2 litres of water and simmer for 1 hour. (Note the water level in the pot.)
  2. In another deep frying pan, heat up the cooking oil and stir fried the whole garlics till fragrant. Add the prawn heads and shells and stir fried till the shells turn slightly reddish.
  3. Add 2 tbsp of fish sauce and 1 tsp of garlic powder and stir fried till aromatic.
  4. Add dash of pepper and salt and stir fried till all the prawns heads and shells turn reddish.
  5. After 1 hour of simmering of the pork broth from Step 1, add 50g of rock sugar cubes. Add the cooked prawns heads and shells subsequently. Add more water to the original water level from Step 1.
  6. Add 1 tsp of chicken powder and collagen stock (if using). Simmer for a further 1 hour.
  7. Blanch the prawns in some boiling water. Drain and set aside.
  8. Blanch the yellow noodles and kway teow in boiling water. Drain and set aside.
  9. After the soup stock is ready, drain away the prawns heads and shells, carrots and radish and pork ribs, reserving the prawn soup only.
  10. Slice the fish cake, wash and drain the spinach.
  11. Blanch the prawns, noodles, fish cake, spinach and pork ribs in the prawn soup stock for approximately 1 minute. Dish and serve with fried shallots and chilli powder.

 

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