It is a popular dish in Malaysia and other parts of Asia. The delicious flavour of cooked prawns make it delicious. You can include pork bones in the broth. However, we have used here chicken bones as it is nutritious for the baby in the womb. It is perfect for the first pregnancy trimester when the nausea attack is at its peak. Try this tasty-healthy traditional Malaysian soup dish.
prawnslarge-sized, washed and peeled, cut into halves
5-6red chilliesdried
3-4clovesgarlicroughly chopped
20g dried shrimp
30mlvegetable oil
300gchicken bones
1 and 1/2tbspgrated palm sugar
saltas required
Instructions
Soak the dried chillies in water for 30-35 minutes. Drain the water and make it in to a paste with garlic cloves. Keep it aside.
Fry the shrimps for 3 minutes on a medium heat. Then, add prawns. Cook for 10 minutes.
Add the chilli paste to it. Once it becomes fragrant, add the chicken bones to it.
Add the palm sugar, salt, and around 1 litre of water. Cook for 15-20 minutes.
Cook the broth on low heat for around 1 hour or until you get your desired thickness.
Now, in another pot, boil spinach and sprouts for 10 minutes. Boil the noodles separately.
Serve the noodles with hard-boiled eggs, spinach, and sprouts. Pour broth, sprinkle black pepper on it.
Notes
We have not used chilli sauce here as it may cause heartburn for pregnant women. For the same reason, we have reduced the use of chilli in broth. In some hawker-style recipes for this dish, you may find prawn shells. But, we have not used them in the recipe here as it may cause indigestion.