Singapore's vibrant hawker culture is renowned for its incredible noodle dishes, and none are more iconic than prawn noodles. This beloved culinary creation boasts a rich, savory broth, perfectly cooked noodles, succulent prawns, and a medley of aromatic ingredients. Whether you prefer the comforting warmth of the soup version or the delightful chewiness of the dry noodles tossed in a flavorful sauce, this recipe will guide you through creating an authentic taste of Singapore at home. The unique blend of sweet, spicy, and savory flavors will tantalize your taste buds, promising a truly unforgettable dining experience.
Prepare to embark on a culinary journey as we delve into the step-by-step process of making both Singapore Prawn Noodle Soup and Dry Noodles. From preparing the flavorful prawn broth to mastering the art of perfectly cooked noodles and arranging the vibrant garnish, this recipe ensures a delicious and authentic result, even for novice cooks. Get ready to impress your family and friends with your newfound culinary skills!
Tools Needed
- Pot
- Aluminum bowl
- Pan
- Potato masher (or hand blender)
- Chopsticks
Ingredients
- Chicken leg: 1.2kg
- Prawn heads: 1kg
- Rock sugar: 20-30g
- Garlic: 3 whole bulbs
- Cinnamon: 3 pieces
- Star anise: 2 pieces
- Cloves: 6-7 pieces
- Peppercorn: 1 tbsp
- Oil: 1 tbsp
- Pork slices (or chicken): 20 pieces
- Noodles (Chinese hoon)
- Fish cake
- Bean sprouts/water spinach
- Bicarbonate soda: 1 tsp
- Salt: 1/2 tsp
- Cornflour: 1.5-2 tsp
- Sesame seed oil: 1 tbsp
- Oyster sauce: 4 tbsp
- Sugar: 1 tsp
- Chili sauce/sambal
- Pork crackling: 2 tbsp
- Water: 7L
- Chicken stock cubes: 2-3 (optional)
Step-by-Step Instructions
Step 1. Prepare the Rich Broth
- Combine chicken leg, prawn heads, rock sugar, garlic, cinnamon, star anise, cloves, and peppercorn in a pot with 7L of boiling water.
- Fry the prawn heads in a pan with 1 tbsp of oil until dry and crispy (this enhances flavor and reduces fishiness).
- Squeeze the goodness from the fried prawn heads and add the liquid to the stock pot.
- Caramelize the rock sugar in a pan until dark brown. Carefully add a little soup stock to dissolve the sugar and pour into the stock pot.
- Simmer the soup for 45 minutes to 1 hour.
Step 2. Prepare the Ingredients
- Marinate the pork slices (or chicken) with bicarbonate soda, salt, and cornflour.
- Make the dry noodle sauce by frying sesame seed oil, oyster sauce, and sugar.
- Cook the noodles in boiling water.
- Cook the marinated meat separately.
Step 3. Assemble the Soup Noodles
- Add cooked noodles, meat, prawn heads, and fish cake to the soup. Season with salt to taste.
Step 4. Assemble the Dry Noodles
- Mix cooked noodles with dry noodle sauce, chili sauce, and pork crackling.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Chicken leg is a cost-effective and collagen-rich option for the soup base.
- Frying the prawn heads is crucial for creating a flavorful and less fishy soup.
- Caramelizing rock sugar adds color and depth of flavor to the soup.
- Adjust seasoning to your preference.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 40-50g
FAQs
1. Can I substitute the prawns with other seafood?
Yes! Squid, mussels, or even fish would work well. Adjust cooking time as needed.
2. How can I make the broth richer and more flavorful?
Simmer the broth longer, add more pork bones for a deeper flavor, or use a richer stock like chicken stock in addition to the prawn stock.
With this recipe, you've unlocked the secrets to crafting authentic Singapore prawn noodles, both in soup and dry versions. Enjoy the satisfying aromas and delicious flavors of this iconic dish, perfect for a comforting meal or an impressive dinner party. Now go forth and impress your friends and family with your newfound culinary expertise!