Since the weather was freaking cold, I decided to make a soupy dish that is warm and delicious. It is made out of flavoursome prawn stock. In this recipe, I will show you how to make the prawn stock. I add flat noodles in the soup, in fact, you can use any kind of noodles. Here is the recipe:
1 bunch of choy sum
200g bean sprouts
500g flat rice noodles
500g prawns with shell and head
1 litre of water
1 tbsp of sugar
2 tsp salt
White pepper to taste
3 tbsp of fried shallots
500g of shredded cooked chicken meat
Boil a litre of water in a pot with the 500g of prawns in it until the prawns are cooked
Once the prawns are cooked, remove them from the pot and set it aside to cool down and then remove the shells and heads.
Place the prawn heads and shells back into the pot and boil for another 30 minutes on low heat.
After 30 minutes, remove the prawn heads and shells and add 3 tbsp of fried shallots, 2 tsp of salt, white pepper to taste and 1 tbsp of sugar and bring it to a boil and then turn down the fire and simmer the prawn stock for 10 minutes.
In the meantime, boil some water to blanch the flat rice noodles. After the noodles are softened, place them in separate soup bowls and with that same boiling water blanch the bean sprouts and choy sum or any Chinese green leafy vegetables.
Add the blanched beans sprouts, choy sum, shredded cooked chicken meat and cooked prawns onto the cooked flat rice noodles.
Finally, place a ladle or two of prawn stock soup into each bowl. You can also add in a hard-boiled egg and garnish it with more fried shallots.