Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Thursday, 7-Jun-2007 18:35 Email | Share | Bookmark
Tiger Prawn Noodle Soup



Tiger Prawn Noodle Soup

Beehoon; blanched

Garnishings:
Bean Sprout; blanched
Spinach; blanched
Fried shallots

15 tiger prawns; shelled and deveined
3 garlic cloves; chopped
5 shallots; diced
ginger
salt and sugar
black pepper

In a stock pot, heat oil and add in chopped garlic and ginger. Fry until fragrant. Add in prawn shells and fry on high heat until they turned pink. Add in 2 cups of water.
Season with salt and pepper. Simmer for about 15 minutes.
Leave it to cool a little. Using a fine mesh, sieve out the shells and the garlic and ginger pieces, leaving a clear pinkish broth.

In another pot, stir fry shallots in a little oil until fragrant. Add in the fresh tiger prawns.
Add in the prawn stock and simmer for about 1 minute. Do not let it boil too long as the prawn will turn tough and rubbery.
Add seasoning, if necessary.


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