Post No. 83

Couples week back, Coles and Woolies had this massive prawn sale. So the seafood lover in me just cannot bare to have this sale to slip out of my hands and I went to get 2kg of prawn. The prawn flesh had been used to make a number of yummy dishes, and I knew the shells and will come in handy someday.
After sitting in the freezer for almost two months, I finally found a use for the heads and shells.
Prawn Noodles Asian Style!

I confess. I never liked the taste or smell of Prawn Noodles while I was living at Malaysia. I avoid it at all cost. But lately my cravings for Malaysian hawkers food is getting too strong. So strong that I am getting ahead of myself making lists of places to visit and food that I must taste when I'm back for my December/January visit.

All in all. Prawn noodles stock was delicious! I did have some doubts when I was making the stock. It smelled terrible in my opinion. But after awhile, you get acquired to the smell and its smells wonderful.

The shells that I've used. The more you use for the stock, the better the taste. also let it simmer for a least 2 hours. I think I left mine to simmer for 3 hours.

The end product! It got some pretty basic toppings like bean sprouts, fish balls, hard boiled eggs, tou pok, and crunchy shallots. Gotta love the eggs. They taste so good with the soup. I don't have any prawns the freezer and I didn't get any from the stores. So this is a bowl of prawn noodles without any prawns. Lolxxx.

Awesome stuff!

p/s: I forgot to add that. after simmering the shells for 3 hours, I've added a packet of prawn noodle stock paste into the soup. so it saves you work from making your own chilli paste plus it makes the soup extra flavoursome.