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Add a photoPrawn broth, yellow noodles, egg, fresh prawns and kangkung; accompanied with chilli dip.
Ingredientes
- For the broth/soup:
- 2 cups of prawn shells/heads
- 1/2 maggi anchovies cube
- 3 tbsp grounded/blended dried red chilllies
- 6 tbsp oil
- To assemble
- Yellow mee (as needed) - blanched to soften
- 10 prawns (remove head, shells and vein)
- 2 boiled eggs (cut into 2)
- 1 piece of fish cake (sliced)
- 3-4 stalks of kangkung (water spinach)
Direcciones
- Wash shells/heads thoroughly.
- In heated oil (2 tbsp), fry shells/heads till crispy and pink in colour.
- Pour 2 liter of water.
- Let it simmer over very low heat for about 45 minutes to extract stock.
- Drain stock and pour back into pot.
- Let it simmer, season with salt.
- (Note: add a small piece of anchovies stock for extra flavor but its
- optional)
- Next, heat the balance oil (4 tbsp)
- Fry blended/grounded chillies with a pinch of salt till oil splits.
- Remove and keep aside.
- Add a portion into the broth.
- Stir.
- To serve:
- Blanch prawns in stock.
- Do the same for kangkung (1 to 2 mins will do).
- Assemble; noodles, prawns, egg, fish cake and kangkung.
- Pour soup/stock generously inside.
- Serve with the other portion of fried chillies and calamansi lime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 3 servings | |
| Calories 402 | |
| Calories from Fat 317 | 79% |
| Total Fat 35.69g | 45% |
| Saturated Fat 4.35g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 184mg | 61% |
| Sodium 216mg | 9% |
| Potassium 272mg | 8% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.57g | 0% |
| Protein 15.37g | 25% |
