Pancit palabok (rice noodles with prawn-orange sauce)

A Filipino fiesta noodle dish: thin rice noodles with a thick, orange prawn sauce, boiled egg, crispy pork rind and fried garlic.

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Method

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1. Peel the prawns; simmer the heads and shells in the water for 15 minutes, then strain — this is the prawn stock. Cook the prawns themselves in salted water for 2 minutes, and set aside. ⏱ Timer: 15 min
2. In a pot, soften the garlic in the oil, add the minced pork, and fry until it breaks into crumbs.
3. Stir in the annatto and flour, and fry for 1 minute. ⏱ Timer: 1 min
4. Gradually pour in the prawn stock, stirring, into a smooth, thick, orange sauce. Season with fish sauce and pepper.
5. Cook or soak the rice noodles according to the package, drain, and pile onto a plate.
6. Pour the sauce over, and arrange the prawns, egg slices, pork rind chips, spring onion and fried garlic on top.
7. Serve with a lemon wedge; toss together before eating.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The stock made from the prawn heads gives the sauce its flavour; don't skip it.
• Also often topped with flakes of smoked fish (tinapa).

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More southeast asian ideas

• Bún chả (grilled pork patties with rice noodles and dipping sauce)
• Pancit canton (fried egg noodles with vegetables and meat)
• Pancit bihon (fried rice noodles with chicken and vegetables)
• Mee goreng mamak (spicy fried egg noodles)
• Bún chả (Hanoi grilled pork with noodles)
• Khao pad (Thai fried rice)
• Yam woon sen (glass noodle salad with prawns)

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