Ingredients
Serves: 4
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Chilli paste
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For blanching
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Garnish
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Directions
Prep:20min › Cook:30min › Ready in:50min
- Prepare the stock: In a pot saute the prawn heads and shells until caramelised. Then pour enough water to cover and simmer for 8 minutes. Drain and set aside.
- Place chicken, onions, cinnamon stick, cloves and anise in another pot and cover with the rest of the water. Bring to boil and simmer for another 5 minutes. Drain and set aside.
- Take the cooked chicken, shred the meat and set aside.
- Combine the prawn stock and chicken stock into a pot. Add the palm sugar and salt to taste and simmer on low heat.
- Put the chillies, a little water, shallots and garlic into a blender and grind until fine. Heat oil in pan and saute the chilli paste until fragrant; add a pinch of salt. Remove and set aside
- Set a pot of boiling water ready. Blanch all the blanching ingredients separately, drain and set aside.
- To serve: In a deep bowl , put a portion of yellow noodles, rice vermicelli, kangkung and bean sprouts. Ladle the hot stock over the noodles. Top with some chilli paste, shredded chicken,2-3 cooked prawns and garnish with fried shallots and hard-boiled eggs (optional).