Prawn Noodle Paste

Polly recommended me this Malaysian traditional Prawn Noodle Paste.  Polly told me that when she tasted it, Nanzaro came to her mind as she remembered Nanzaro enjoys spicy food a lot.

Prepackage mixes and paste makes life easier for those who miss their hometown food.  You don’t have to buy individual spices and herbs to grind or pound them yourself.  But using such paste may have short fall like you can’t control the amount of salt in them.

I find that the amount of salt in this paste is very high.  I would not recommend consuming this too often.

The soup tastes pretty good, very rich in prawn flavour.  I had prawns and fried tofu puff to go with the prawn noodle because originally I intended to make curry laksa.  The traditional prawn noodle should have garnishes like poached chicken meat slices or pork slices, choy sum, bean sprout, hard boiled egg and prawns.

Click on the link below for the instructions.

Instructions

Bring 1.5 litres of water to a boil.  Add the Prawn Noodle paste and let the broth simmer for 15 minutes.

Meanwhile, prepare the Shanghai noodle by soaking them in hot water to loosen them up and also to get rid of the excess oil.

Peel the prawn.  I save up the shell and freeze them for making broth when I collect enough of them.  That’s the authentic way of making prawn noodle broth.

Blanch ingredients to go with the prawn noodle like bean sprout, choy sum, etc. If you are using chicken meat, you can cook the chicken in the water for making the broth.  That will make the broth more flavourful.

Place some noodles in a bowl and top with other ingredients.  Ladle the boiling broth into the bowl and serve. I like to garnish noodle soup with homemade fried shallots which is much more fragrant than those dried ones which you can get from groceries stores.

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