Ingredients
For the broth
- 3 cups prawn shells and heads
- 1 tbsp of vegetable oil
For the sambal/chili dip
- 1 tbsp dried chili paste
- 1 tsp Badia Shrimp Powder
- 2 tbsp of vegetable oil
- A pinch of Badia Pink Himalayan Salt
Directions
For Broth
- Heat oil and when heated, fry shells and heads till crispy
- Pour about 1 1/2 liter of water (more water for more broth)
- Simmer over low heat for about 45 mins
- Drain off the shells and heads
- Pour back the broth into the pot
For the sambal/chili dip
- Fry chili paste and shrimp powder in heated oil
- Continue frying till oil splits
- Season with a bit of salt
- Remove and keep aside
- Add a scoop of the chili dip into the broth
- Season with salt if needed
- Blanch kangkung in broth to soften and keep aside
- Assemble noodles with kangkung, eggs, fried shallots and spring
onion - Pour broth over
- Serve with chili dip and lime wedge(s)
For topping (as needed)
- Mee hoon (rice vermicelli or any other type) – blanched to soften
- Kangkung (water spinach – removed root, halved and sliced into 1 inch length
3 – 4 boiled eggs - Fried shallots
- Spring onion – shredded/sliced thinly
- Lime wedges
