Hokkien Prawn Noodles

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AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields3 Servings
Cook Time2 hrs 41 minsTotal Time2 hrs 41 mins

INGREDIENTS
(A) Shrimps
 800 g shrimps (head and shell blended for soup)
 2 tbsp cooking oil
 30 ml water
 1 tbsp chili paste
(B1) Chili Paste
 35 g dried chili
 12 small shallots
 6 cloves garlic
 15 g roasted belacan
 50 g dried shrimps
 5 cm ginger
(B2)
 ½ tsp salt
 1 tbsp sugar
 50 ml water
 4 tbsp cooking oil
(C) Soup
 1 Yam Bean Sengkuang, cut 3cm
 500 g chicken breast
 1000 ml water
(D) Seasoning
 4 tbsp fish sauce
 30 g rock sugar
 2 ½ tsp salt
 2 tbsp sambal chili
(E) Noodle
 200 g vermicelli, soaked
 200 g yellow noodles, wash with tap water
Garnish
 3 boiled eggs
 60 g bean sprouts
 Fried shallots

COOKING METHODS:
1

(A) Prepare the shrimps
- (A) Peel and separate the heads and shells of all the prawns. Trim off the sharp pointers at the top of the heads. Set asides about 20 pieces of meat for garnishing later.

2

Stir-fry the heads & shells
- Place cooking oil and shrimps heads and shells in the mixing jar then sautés until turn golden orange.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature: 120°C / HP 5
Notes: Increase additional 2 minutes for medium and large shrimps

3

Blend the heads and shell (reserve for for soup)
- Add water and select preset mode R - SMOOTHIES - RUN to continue the high speed blending until smooth texture.
- Pause at 15 seconds
- Continue to complete 30 seconds blending.
- Sieve the liquid mixture in a large bowl. Set-asides.
- Rinse and wipe the mixing jar.

4

(B1 & B2) Stir fry Chili paste (for garnish)
- (B1) Place all the chilli paste ingredients in the mixing jar
- Select preset mode R - SMOOTHIES - RUN to continue the high speed blending until smooth texture.
- Pause at 15 seconds
- Continue to complete 30 seconds blending.

- (B2) Add cooking oil, salt and sugar and sautes until fragrant.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 120°C / HP: 4
- Set-asides.

5

Stir fry Shrimps for garnish,Do not wash the mixing jar.
- Place the shrimps in the mixing jar and sautes. Set-asides.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C / HP: 4

6

Prepared for the Soup
- (C) Place 1000ml water, add the chicken meat and yam bean Sengkuang.

- Step 3: Add the shrimp shell liquid mixture.

- (D) Add seasoning ingredients fish sauce, rock sugar, salt and sambal chili.

All add up to maximum 2000ml to cook. Then transfer the soup the a cooking pot.
- Settings: Timer: 35 Minutes / Speed: 1 / Temperature : 110°C
Notes: Place large steamer on top of the jar's lid to prevent water splatter.

7

For Garnish

- (E) Prepare for the noodles, bean sprouts and eggs.
- Pour in 1500ml water in the mixing jar.
- Put 3 eggs in the simmering basket and place into the mixing jar. Then close the lid.
- Place the steamer large with vermicelli and yellow noodles.
- Place the steamer small with bean sprouts.
- Select preset mode R "STEAM" Timer: 15 Minutes / Temperature: 120°C

8

- Peel and slice the eggs. Assemble the noodles, bean sprouts, cooked prawns, sliced chicken meat, and garnish with fried shallots and serve with chili paste spooned over the top of the noodles.

Nutrition Facts

Serving Size dishes

Servings 3


Amount Per Serving
Calories 1510
% Daily Value *
Total Fat 49.9g77%
Saturated Fat 11.7g59%
Cholesterol 989mg330%
Sodium 3917mg164%
Potassium 1655mg48%
Total Carbohydrate 126.8g43%
Dietary Fiber 6.4g26%
Sugars 15.2g
Protein 131g262%

Calcium 39%
Iron 46%
Vitamin D 78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
(A) Shrimps
 800 g shrimps (head and shell blended for soup)
 2 tbsp cooking oil
 30 ml water
 1 tbsp chili paste
(B1) Chili Paste
 35 g dried chili
 12 small shallots
 6 cloves garlic
 15 g roasted belacan
 50 g dried shrimps
 5 cm ginger
(B2)
 ½ tsp salt
 1 tbsp sugar
 50 ml water
 4 tbsp cooking oil
(C) Soup
 1 Yam Bean Sengkuang, cut 3cm
 500 g chicken breast
 1000 ml water
(D) Seasoning
 4 tbsp fish sauce
 30 g rock sugar
 2 ½ tsp salt
 2 tbsp sambal chili
(E) Noodle
 200 g vermicelli, soaked
 200 g yellow noodles, wash with tap water
Garnish
 3 boiled eggs
 60 g bean sprouts
 Fried shallots

Directions

COOKING METHODS:
1

(A) Prepare the shrimps
- (A) Peel and separate the heads and shells of all the prawns. Trim off the sharp pointers at the top of the heads. Set asides about 20 pieces of meat for garnishing later.

2

Stir-fry the heads & shells
- Place cooking oil and shrimps heads and shells in the mixing jar then sautés until turn golden orange.
Settings: Timer: 8 Minutes / Speed: 2 / Temperature: 120°C / HP 5
Notes: Increase additional 2 minutes for medium and large shrimps

3

Blend the heads and shell (reserve for for soup)
- Add water and select preset mode R - SMOOTHIES - RUN to continue the high speed blending until smooth texture.
- Pause at 15 seconds
- Continue to complete 30 seconds blending.
- Sieve the liquid mixture in a large bowl. Set-asides.
- Rinse and wipe the mixing jar.

4

(B1 & B2) Stir fry Chili paste (for garnish)
- (B1) Place all the chilli paste ingredients in the mixing jar
- Select preset mode R - SMOOTHIES - RUN to continue the high speed blending until smooth texture.
- Pause at 15 seconds
- Continue to complete 30 seconds blending.

- (B2) Add cooking oil, salt and sugar and sautes until fragrant.
Settings: Timer: 15 Minutes / Speed: 2 / Temperature: 120°C / HP: 4
- Set-asides.

5

Stir fry Shrimps for garnish,Do not wash the mixing jar.
- Place the shrimps in the mixing jar and sautes. Set-asides.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 120°C / HP: 4

6

Prepared for the Soup
- (C) Place 1000ml water, add the chicken meat and yam bean Sengkuang.

- Step 3: Add the shrimp shell liquid mixture.

- (D) Add seasoning ingredients fish sauce, rock sugar, salt and sambal chili.

All add up to maximum 2000ml to cook. Then transfer the soup the a cooking pot.
- Settings: Timer: 35 Minutes / Speed: 1 / Temperature : 110°C
Notes: Place large steamer on top of the jar's lid to prevent water splatter.

7

For Garnish

- (E) Prepare for the noodles, bean sprouts and eggs.
- Pour in 1500ml water in the mixing jar.
- Put 3 eggs in the simmering basket and place into the mixing jar. Then close the lid.
- Place the steamer large with vermicelli and yellow noodles.
- Place the steamer small with bean sprouts.
- Select preset mode R "STEAM" Timer: 15 Minutes / Temperature: 120°C

8

- Peel and slice the eggs. Assemble the noodles, bean sprouts, cooked prawns, sliced chicken meat, and garnish with fried shallots and serve with chili paste spooned over the top of the noodles.

Hokkien Prawn Noodles

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