Skip to main content

Shrimp Pho

Alright guys, what's with me and cooking lately? Honestly, been quite a thing. Mostly, quick and easy fix meals and like I have told you before, generally, our Malaysian and Indian dishes. For a change, I decided. I decided I should do a bowl food or noodle dish, but the question was which one. Of course, if not millions, there are literally hundreds and hundreds of recipes for a noodle dish. Still, back to the same question. Which noodle dish (Bee Hoon Soup). After like, maybe within the next 20 minutes, as usual, me taking a hard peep into my fridge, I sort of was confident I can put up a Vietnamese noodle dish (Lamb Pho). Obviously, not something new to me. Thus, I knew. I can come up with another version and how far further can we run when a Vietnamese noodle dish is a concern (Vietnamese Fish Soup)? If not all, some of the ingredients can be Malaysian found and grown (Penang Hokkien Mee), especially herbs and fish sauce is a regularity for us as well. Henceforth, coming into our food picture on this particular day was Shrimp Pho (Prawn Noodle Soup). Shrimps obviously are the central ingredient (Prawn Cocktail, Chinese Prawn Fritters, Grilled Spicy Prawns & Bitter Gourd Prawn Curry), in fact more important for the broth and then we need the rest of the ingredients as listed below. But if you are expecting a traditional Shrimp Pho, I think you will be disappointed. Mine is a modernised tweeted version and instead of incorporating chillies inside, I made a chilli dip. Of course, for diving into Shrimp Pho (Fried Shrimp Wanton, Sambal Udang & Devilled Prawns) alongside?

Ingredients
For the stock
2 cups shrimp heads and shells
1 lemongrass - smashed
1 tbsp fish sauce
1 slice fresh ginger 
 5 garlic
Some coriander leaves
2 tbsp oil
1 tsp anchovies granules (optional)
1 liter of water (or for the amount of stock needed)
Salt for taste

Accompaniments (as needed)
Fresh shrimps - de-vein and rinse
Mee hoon - soaked to 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 onion - shredded
Calamansi lime
Chili Dip
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

Method
For the broth
Into heated oil, fry shrimp heads and shells till crispy.
Add all the ingredients as listed for the broth.
Stir. 
Pour water and simmer over low heat for about an hour. 
Drain stock and pour back in the pot. 
Add granules and salt.
Stir and keep simmering over very low heat. 

For the dipping sauce
Fry all the ingredients in oil till till aromatic and oil splits. 
Remove and keep aside.

To serve
Blanch fresh shrimps, bak choy and fungus in the stock.
Add mee hoon into a bowl and top with blanched ingredients.
Pour stock over,, garnished with spring onion and pair with chilli dip and calamansi lime.

Comments

  1. this is nice..
    my normal prawn mee is always red colour..
    yours have lots of vegetables.. good...

    ReplyDelete
  2. What a wonderful recipe utilising the discarded parts of prawns! Nava, I loved the neat, new look of your blog. Wish you a very happy new year!

    ReplyDelete
  3. I like the idea of making stock with left over prawn, this soup looks perfect Nava yumm. for a winter night.

    ReplyDelete
  4. nvm try this kind of prawn mee before should have some try :)

    ReplyDelete
  5. I have never cooked with prawns,so I don't know id we can use the shells but when I first tasted lobster bisque, the chef told me they use shells in it. You have used the shells just as we make chicken stock. The chilli dipping sauce sounds interesting with it.

    ReplyDelete
  6. This looks wonderful, I love the colours.

    ReplyDelete
  7. Hi Nava, would you believe I'm posting a prawn noodle soup this week too?! Great minds huh? I love this dish and your dipping sauce sounds yummy!

    ReplyDelete
  8. one of my fave preps for somple noodles at home but i serve only wit cut chillies and a squeeze of lime or lemon.

    ReplyDelete
  9. WOW! This is amazingly delicious. Mouth -watering!

    ReplyDelete
  10. This made my mouth water how delicious it looks.

    ReplyDelete

Post a Comment

Popular posts from this blog

Malaysian Sodhi (Indian Coconut Milk Stew)

Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of  Masak Lemak ( Vegetarian Malay Spinach Coconut Stew ), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before ( Malu Kirata , Kiri Hodi , Prawn Sodhi & Cabbage Sodhi ). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most o

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself ( Spicy Ikan Bilis Potato , Sambal Tumis Ikan Bilis  &  Sambal Kentang Ikan Asin ), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me ( Salted Fish Pickle , Bean Sprouts Salted Fish  & Steamed Pork Salted Fish ). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter ( Salted Fish Bone Curry ). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below

Restoran Orkid Thai - Section 9, Shah Alam

By the third day, Iphone 7 started showing its dark side. Really a terrifying-horrible shocking discovery, it kept rebooting every now and then for no apparent reason. Obviously, I couldn’t believe my eyes. Duh! Its a brand new phone I paid from  my savings ( Da De Bak Kut Teh Subang Jaya ), never ever have I encountered such a problem with my previous faithfully yours 6 year old Iphone 5. Absolutely heart wracking, I really couldn’t find the time ( Karaikudi Chicken Curry & Fikcles Cafe Taman Tun ) to rush to the service centre amidst the busyness of getting ready for the family wedding and another travel venture ( Oats Fried Prawn s ). Keeping my fingers crossed, hoping it’s just a minor teething problem, I went ahead with shopping nearby Plaza Shah Alam and Plaza Masalam. Accompanied by my niece, we bought a couple of things and then of course, naturally, shopping is more or less regarded as synonymous with hunger throne.