What do you with discarded prawn shells and heads? If you have been throwing them away, think again whether you should continue doing so the next time. The shells and heads are precisely what you need to make the stock for this noodle soup recipe. I don't cook prawns very often but when I do, I save the shells and heads. To remove the entire traces of raw smell, I will squeeze and rub lemon juice over them followed by rinsing and draining off the excess water. Right after that, the shells and heads are packed and stored in the freezer. They can remain in the freezer for about 6 months. When I need to make the stock, I bring them out, defrost and start with the next process.
The basic perfumed prawn stock by itself is flavorful yet I find that a teaspoon of anchovies granules adds a lap of enhancement. While the stock is simmering over low heat, get moving with preparing the ingredients for the accompaniments. Within an hour, the dish should be ready to be enjoyed. To go with the bowl of piping hot bowl of noodles, I made a sambal/chili-based sauce. Dip the noodles and accompaniments inside the sauce for the intense and dynamic flavors. Or you can mix the sauce into into the soup before eating.
For the stock
2 1/2 cup prawn heads and shells
2 tbsp oil
1 tsp anchovies granules
1 liter of water
Salt for taste
Fresh prawns - de-vein and rinsed
Mee hoon - soaked and soften
Bak choy or any other green leafy veggie – rinsed and cut into pieces.
Chinese black fungus - soaked to soften and sliced into long pieces
Spring onions - shredded
*** Amount as per your preferences
Chili Dipping Sauce
1-2 tbsp dried chili paste
2 shallots - chopped
2 garlic - chopped
1/2 tsp shrimp paste/belacan powder
Salt for taste
2 tbsp of oil
Into the heated oil, fry prawn heads and shells till crispy.
Pour water and simmer over low heat for about 1/2 hour.
Drain off the heads and shells.
Pour back the stock into the same pot.
Add granules and salt.
Stir and continue to simmer.
For the dipping sauce, fry all the ingredients in oil till it becomes a thick paste.
Remove and keep aside.
Blanch prawns, bak choy and fungus inside the stock.
Add mee hoon into a bowl and top with blanched ingredients.
Pour stock over and serve with dipping sauce and calamansi lime.Squeeze calamansi juice on the dipping sauce and enjoy with mee hoon