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


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
  • 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

Share this recipe


Start typing and press Enter to search