9 large Banana prawns
3 Eggs
6 large Lettuce leaves
(If available use kang kong instead)
150g Pork (streaky pork if available)
300g Pork bones
150g Rice vermicelli noodles
1 1/4 cube Prawn stock (Knorr brand)
1 tsp Dried garlic
6 cups Water
2 tsp Sugar
2 pinches MSG (optional)
2 tbsp Cooking oil
Salt to taste
Method
Hard boil the eggs, peel and then cut in quarters lengthwise. Put aside until needed.
Cook the prawns in boiling water for 3 minutes.
Peel and clean the prawns. Put the meat aside until needed and keep the head and shells for the stock.
Blanche the lettuce leaves and set aside.
Soak the noodles in water until they soften. Drain then set aside in a bowl.
Put cooking oil into a saucepan, heat and add the dried garlic.
Add prawn shells. Stir briefly.
Put the water and bring to the boil.
Add prawn stock, sugar, salt, MSG (optional), into a saucepan and cook for 15-20 minutes.
Strain the stock and remove the prawn shells.
Add pork meat and bones and cook until the meat is just cooked.
Remove the pork meat and cut into slices.
Return meat to the soup and cook for a further 20 minutes.
In a separate saucepan scald the noodles in boiling water. Make sure they do not overcook.
Drain the noodles and place 1/3 each in 3 deep soup bowls.
Place egg, prawns, pork and lettuce on top of the noodles.
Pour the soup mixture over the top.
Add 2-3 tsp of sambal (see separate recipe) and stir briefly
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