Pansit Palabok (Rice Noodles with Prawns Sauce)

Ingredients for Pansit Palabok (Rice Noodles with Prawns Sauce)

• 110g (1 stick/115 g) unsalted butter

• 90g (95 g) plain flour

• 475 to 725ml (480 to 720 ml) warm prawns stock (recipe follows)

• Fish sauce

• 2 tablespoons vegetable oil

• 1 tablespoon minced garlic

• 450g (455 g) raw jumbo prawns, shells removed and reserved, prawns halved lengthwise and deveined

• 450g (455 g) squid bodies, cut into thick rings

• 450g (455 g) palabok noodles (or rice noodles), cooked, drained, and kept warm

• 30g (25 g) crushed pork rinds

• 130g (300 g) diced smoked tofu

• 60ml (2.5 g) tinapa or bonito flakes

• 1 lemon, cut into quarters

• 2 tablespoons vegetable oil

• 1 large white onion, sliced

• 2 tablespoons minced garlic

• Prawns shells from 450g (455 g) prawns

• 70g (140 g) annatto seeds

• 110g (115 g) crab paste with bean oil

• 45ml fresh lemon juice

• 1 tablespoon fish sauce

• 3 bay leaves

• 2 tablespoons whole black peppercorns

In a small saucepan, melt the butter over medium heat, then whisk in the flour and cook, whisking continuously, until the flour and butter are totally combined and have turned a light blond colour.

Immediately whisk in 475ml (480 ml) of the warm stock and bring the mixture to a boil, then stir and simmer over low heat until the sauce thickens, about 10 minutes. If it gets too thick, add a little more stock. Season with fish sauce, then set the sauce aside and keep hot.

In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook, stirring continuously, for 1 minute. Add the prawns and squid and cook, stirring often, until the prawns begin to curl and turn pink, about 5 minutes. Turn off the heat.

Put the warm cooked noodles on a serving platter and spoon the warm sauce over the centre of the platter. Top the noodles with the cooked prawns and squid, alternating prawns and squid around the platter. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.

Serve immediately with lemon wedges.

In a stockpot, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally and making sure not to let it brown, for 4 minutes, or until soft. Add the garlic and prawns shells and cook, stirring continuously, until the shells turn pink.

Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 2875ml (3 L) water and raise the heat to high. Bring to a boil, reduce the heat to medium, and simmer for 1 hour. Strain the stock, discarding the solids, and set it aside until ready to use or refrigerate it overnight. Reheat it gently before making the sauce.

Leftover stock can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to a month.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.