Ingredients
180 gm Sweet Potato Noodles or Tang Hoon, boiled until just softened and then drained.
1 chicken leg
1 flower crab
6 pcs of large prawns, separate head and body
3 pcs of wong bok leaves, cut to 5mm slices
50gm ginger, slice
4 cloves garlic, mince
2 stalks of spring onions
2 stalks of chinese parsley
Some sesame oil for drizzling
Seasoning:
4 tbsp fish sauce
4 tbsp chinese wine
2 tbsp oyster sauce
Half tsp salt
Pepper to taste
Method
- Using small fire and 4 tbsp of oil, fry the drumstick on both sides.
- Add prawn heads and cover lid while leaving a small gap. It will splatter as the prawn head has liquid in it.
- When prawn heads are browned and fragrant, add garlic and ginger.
- Fry garlic until fragrant
- Add 2 litres of hot water
- Simmer for 1.5 hours. There should be half amount or 1 litre of broth left.
- Taste the broth and add additional seasoning if you prefer.
- Add wong bok and tang hoon.
- Add the flower crab and prawns on top of the tang hoon.
- Simmer for 5 mins.
- Drizzle with some sesame oil.
- Garnish with spring onions and chinese parsley.
- Serve immediately.
Note
- I am using a 2.9 litres Tanyu claypot.
- The broth should taste saltier to compliment the bland noodle.
- I am using this brand of Tang Hoon, which is also called Sweet Potato Noodle.
Other attempt
This is a versatile recipe where any ingredients of your choice can be used.
I like to store my prawn shells in the freezer to make soup stocks like this one. The prawn shells are fried and simmer together with chicken bones. Discard the prawn shells and chicken bones before adding vegetables and noodle.
I like to store my prawn shells in the freezer to make soup stocks like this one. The prawn shells are fried and simmer together with chicken bones. Discard the prawn shells and chicken bones before adding vegetables and noodle.
