Awwww, I made this Grilled Seafood Kway Teow soup over the weekend and it was so so good that I am still salivating over it now. The sweet prawn-ey taste was very luscious, very much a replicate of our local style of prawn noodles soup and best of it all, I did not get thirsty after eating it. In fact, I didn’t even drank any water a few hours thereafter too and I didn’t realise it myself.
In fact, I find it pretty awesome to incorporate grilled prawns to the traditional style of prawns noodles soup, giving it a little twist from the norm. To add to that, I even had additional grilled scallops which somehow make the dish even more tempting. Grilled seafood goes well with pasta, but who knows, it turns out pretty decent in this local asian dish too !
I think the spices from Nomu saves a great deal of effort in attaining the rich and luscious prawn broth I was looking for. With a simple pork ribs broth that’s scattered with prawns shells, the soup broth was undoubtedly rich with prawn-ey sweetness which you can imagine it just from the reddish color of the soup itself. Of course with a few touches of the rest of the seasoning and one including the rainbow pepper, the soup was immensely filled with an aromatic flavour.
I couldn’t really decide whether I should have a dry or soup kway teow to go along, hence I’ve prepped for both. Yes, greedy me. LOL. I craved for the dried kway teow that’s tossed in a blend of chilli oil, soy sauces, etc and enjoying it with the grilled seafood and yet equally heart for the soup broth that’s so deliciously flavoured.
Other than the rainbow pepper and seafood and fish seasoning for this dish, Nomu also carries a huge varieties of spices and rubs and convenient baking kits which you can find them online from healthy gourmet SG and selected Fairprice outlets, namely Fairprice Finest and the hypermarts.
Hope everyone will enjoy this dish too ! Happy Tuesday !!
Local Style Prawn Noodles Soup with Grilled Seafood using Nomu Spices
- For the Prawns Soup:
- 1.2L water
- 300g pork ribs
- 350g noodles (i used kway teow this time)
- Prawns shells from 500g prawns
- 10 pcs garlic, lightly crushed
- 65g rock sugar
- ¼ tsp rainbow pepper + more generous pinches
- ¼ tsp garlic power
- ½ tsp fish sauce
- 1 tsp salt
- Some oil
- Some green vege
- Some prawns & scallops, generously marinated with seafood and fish marinate rub from #nomurubs
- Some olive oil, for grilling seafood
For the Dry version:
- 1 serving kway teow noodles
- ¾ tbsp chilli oil
- 1 tsp shallot oil
- ½ light soya sauce
- ¼ tsp dark soya sauce
- ¼ tsp sesame oil
- 2 tbsp of the prawn soup
- Add the pork ribs to the water and cook till the meat turns tender. You can cook over stove, pressure cooker or slow cooker.
- Grill the marinated seafood w olive oil in a frying pan till brown on both side. Drain on paper towels and set aside.
- Add some oil to a pot and pan fried the garlic and prawns shells.
- Add ¼ tsp rainbow pepper, garlic powder and fish sauce. Saute till the prawns shells all turn reddish in color.
- Add the prawns shells to the soup and cook for another hour.
- Add generous pinches of rainbow pepper to the soup and salt to taste.
- Blanch the noodles (I using kway teow this time) with some boiling water until softened. Blanched the green vege with a little oil in the water till softened.
- Filter away the prawns shells and garlics from the soup. Add the noodles and vege to a bowl and top with the soup. Add the grilled seafood, pork ribs and serve with lots of fried shallots. Tuck in !!
- For the dry version : Just toss all the seasoning together with the noodles, served w blanched greens and grilled seafood and tuck in !