It has been a while since I post a proper food. Too many sweets experiments 😀
This is a noodle soup from Palembang city. If you’re my reader, I’m guessing that you remember about Empek-empek is my most favourite food in the world, is also originally from this city.
Anyway, don’t you think I’m getting worse at writing blog post lately? I always feel like just writing the recipe straight away (but that’s not very nice) and so I end up writing random stuffs. And for this post I don’t really have any random stuffs to share with you. So, let’s get to the recipe right away 😀
- 500g whole prawns
- 100g bean sprout, boiled (didn’t have it in stock)
- 2 eggs
- 400ml (1 can) coconut milk
- 2 big red chillies, sliced (I skipped this)
- 4 garlic cloves, chopped
- juice from 1 lime
- 2 tbsp corn flour, disolve with 4 tbsp water
- 3 tbsp vegetable oil
- 2 tsp brown sugar
- salt & pepper
Additional ingredients to serve with:
- cooked egg noodle
- hard boiled eggs
- fried onion
- chili sauce
- pok choy, sliced / spinach
- 2 stalks spring onion, sliced
- Peel and clean the prawns (leave the tail attach). Put the heads and shells into a bowl. Set aside.
- In a large pot, saute chopped garlic with vegetable oil for about 1 minute. Add the prawn’s heads and shells into the pot. Add around 1500 ml water and bring to the boil with medium heat.
- When it starts boiling and the colour changed, take off from the heat and take out all the prawn’s head and shells with a strainer. You’ll get a nice and clean prawn stock.
- Add 1 tsp ground pepper, sugar, lime juice and sliced chillies into the stock.
- Add the coconut milk and let it boil for 3 to 5 minutes.
- Meanwhile, beat the eggs just until the whites and yolks incorporated.
- Turn down the heat into low and keep stirring while pouring the eggs slowly into the soup.
- Add corn flour and stir until the soup thicken. Add prawns. Lastly add salt to your taste.