Pancit Palabok

Ingredients

• 1 Litre water (for boiling noodles)
• 1 pc. bihon noodles
• 7 pcs. raw prawns, large
• 1 tbsp. neutral oil
• 1 tbsp. Squid brand fish sauce
• 1 tbsp. annatto seeds
• 500 mL water (for prawn stock)
• 1 tbsp. neutral oil
• 1 pc. red onion, medium (chopped)
• 2 tsp. garlic (minced)
• 150 grams smoked kippers fillets, brine removed
• 2 tsp. cornflour
• 4 tbsp. water
• 1 tsp. black pepper, freshly ground
• 2 pcs. hard boiled eggs, cut into slices (topping)
• 1 tbsp. chicharon, crushed (topping)
• 1 tbsp. spring onion, chopped (topping)
• 2 pc. calamansi or lemon slice (optional)

Method

1. In a large pot, boil 1 Litre water. Add 1 pc. bihon noodles. Cook for about 5 to 6 minutes until loosen but still firm. Strain and transfer to a large bowl. Set aside.
2. Deshell, devein and remove the heads from the prawns. Set aside the prawn meat.
3. To make the prawn stock, heat 1 tbsp. neutral oil in a large pot. Add the prawn shells and heads, 1 tbsp. Squid brand fish sauce and annatto seeds. Cook for 2 minutes. Add 500 mL water, bring to a boil then strain and transfer the stock to a container. Set aside.
4. In a large pan, heat 1 tbsp. neutral oil over medium-high heat. Add prawns and cook for 1 to 2 minutes per side, or until pink. Do not overcook. Transfer to a plate, set aside as topping.
5. To make the palabok sauce, in the same pan, sauté onion and garlic until softened. Add the smoked kippers fillet and cook until slightly crispy. Gradually add the prawn stock while stirring.
6. In a small bowl, combine 2 tsp. cornflour and 4 tbsp. water to make a slurry. Add this to the palabok sauce and cook until thick. Add black pepper, season to taste.
7. To assemble, pour palabok sauce over the bihon noodles. Garnish with prawns, sliced eggs, crushed chicharon and spring onion. Serve immediately. Add calamansi or lemon slice on the side (optional). Enjoy!

Product used in recipe

• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML