Mix Noodle Shrimp Soup Recipe - (Hae Mee)

RECIPES OF MALAYSIA

Ingredients :

10 - 12

150g

75g

50g

Stock

1 tablespoon

100g

3 tablespoons

5 stalks

5 cloves

300g

1-2

Large shrimps

Pork fat, cut into 1/4 in dice (optional)

Fresh yellow noodles

Thin white rice noodles

Bean sprouts

Spring onion, finely sliced

Some white pepper

Sugar

Oil

Small fresh shrimp

Dried small shrimp

Shallots, very finely chopped

Garlic, very finely chopped

Whole white peppercorns, lightly crushed and fried till fragrant

Pork bone. Big bones are preferred. Chicken bones is alright

Dried chili (optional)

Cups of water

Method :

Peel the shrimps and saving the head and shells for the stock but leaving the tail on. Set the shrimp aside, preferably in a refrigerator
To make the stock, heat oil and fry the shrimp heads and shells with fresh small shrimps, dried shrimps and dried chili
Cook over medium, stirring evenly and crushing the heads and shells with the back of a wooden spoon. Continue for 5 to 10 minutes and then add all the stock ingredients, except the sugar. Simmer uncovered until liquid is reduced by half
Brown the sugar in a separate pan by adding some water and cooking it till it turns dark brown and add to the stock
Strain the stock, pressing firmly with back of wooden spoon to extract all the liquid, then season with salt and keep it hot.
Separately put diced pork fat in a pan and cook gently until all the oil runs out leaving the pork fat golden brown and crispy. Drain and set aside.
Plunge combination of noodles and bean sprouts in boiling water about 20 - 30 seconds and divide equally in bowls.
Top with hot stock, add 2 - 3 shrimps to each bowl. Garnish with fried pork fat, spring onions and white pepper. Serve immediately with some sliced red chili in a small bowl of light soya sauce.

Asian Melting Pot

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