Ingredients
The following ingredients have 4 Servings
- 500 g thin rice noodles or bihon
- Water
- 150 g crab meat
- 150 g crab fat
- 150 g minced pork
- 1/2 cup smoked fish, flaked
- 1 tbsp annatto powder
- fish sauce
- 3 tbsp cornstarch
- 3 cups of water
- 4 cloves garlic, minced
- 1 red onion, minced
- oil
- Shrimps, with skin on
- Pork crackling (chicharon), crushed
- Spring onions, chopped
- Hard boiled eggs, sliced
- Fried garlic
- Lemon, sliced
Instruction
- On a pot boil water and place rice noodles and cook according to packet instructions.
- Once noodle is cooked, drain and then set aside.
- Boil shrimps in the 3 cups of water for sauce. Once cooked drain keeping the liquid, set the seafood aside.
- Shell the shrimps and reserve it. Pound the shells with a mortar and pestle to extract the juice, place pounded shells and its liquid in a muslin cloth or fine sieve over a container. Run the water used for boiling on the pounded shells and drain it in a container. Set the liquid aside.
- On a blender mix crab meat, crab fat, water used for boiling, annatto powder and fish sauce, blend in low speed for a minute. Remove from blender then set aside.
- On a pan, add oil and sauté garlic and onion.
- Add minced pork and cook for 3 minutes.
- Add the blended crab meat mixture and flaked smoked fish.
- On a separate container mix cornstarch with a small amount of water, dilute it until it’s free of lumps then add it to the pan.
- Bring sauce to a boil and simmer until sauce thickens, add water if sauce becomes too thick. Turn off the heat.
- Place noodles in a big plate then top pour sauce on top then garnish with cooked shrimps, lost of pork crackling, spring onions, eggs and fried garlic.
- Squeeze lemon to top then serve.
