Penang Prawn Noodles (Slow Cooker)

READY IN: 7hrsYIELD: 4 kg


  • 700gshrimp shells
  • 50g dried shrimp
  • 50gdried anchovies
  • 10gdried chilies
  • 600glean pork
  • 3literswater
  • 400gred chili peppers
  • 1tablespoonsugar
  • 12 tablespoonrock salt
  • 200mlwater
  • 150g fermented chili paste
  • 35ggarlic
  • 12 tablespoonsugar
  • 1teaspoonrock salt
  • 200mlwater
  • 270g shrimp meat
  • 1teaspoonrock salt
  • 30gbutter
  • 120gshallots
  • 100goil
  • 900g fresh japanese ramen noodles
  • 400g dried rice vermicelli
  • 300gmung beans, sprout
  • 200g water spinach
  • 9eggs

    Serving Size: 1 (779) g

    Servings Per Recipe:9

    Calories: 1054.2

    Calories from Fat 352 g 33 %

    Total Fat 39.2 g 60 %

    Saturated Fat 13.7 g 68 %

    Cholesterol 239.5 mg 79 %

    Sodium 2326.5 mg 96 %

    Total Carbohydrate131.6 g 43 %

    Dietary Fiber 10.7 g 42 %

    Sugars 6.8 g 27 %

    Protein 43.9 g 87 %


  • Preheat oven at 250°C. Spread shrimp shells evenly on a tray wrapped with aluminium foil.
  • Bake for 20 minutes. Flip the shells over every 7 minutes.
  • Remove shells from oven when it seems dry and crispy.
  • Place shrimp shells, washed anchovies and washed dry shrimps in a muslin bag.
  • Add deseeded dried chilli peppers, lean pork and muslin bag to a slow cooker. Pour 3 Liters of hot boiling water into it. Cover with lit. Turn on high heat and set timer for 45 minutes.
  • Meanwhile, deseed then cut 400 g chilli peppers into chunks.
  • Add chilli peppers, 200 ml water, 1 tbsp sugar and 1 tsp salt into a blender. Blend until fine.
  • Strain with muslin cloth and discard any residue.
  • Remove lean pork from slow cooker when time’s up. Cut into thin slices.
  • Place slices of pork in a deep dish. Add some soup just to cover it. Wrap and store in fridge when it cools down.
  • Pour liquid of chilli peppers into slow cooker. Covered and continue cooking for another 75 minutes. Turn down the heat to low and let it simmers for 4 hours.
  • 40 minutes before serving, take pork slices out from fridge. Cook 9 eggs. Melt 30g butter on a non-stick pan over medium high heat.
  • Add shrimps and 1 tsp rock salt.
  • Cook, stirring occasionally, until pink; set aside.
  • Soak 400g dried rice vermicelli in water for 20 minutes. Strain off the water when done. Cover vermicelli with a piece of damp cloth.
  • Cut shallot into 2mm thin slices.
  • Heat shallots together with 100g oil over high heat in a pot.
  • Lower the heat when oil starts to sizzle. Cook until it turns brown.
  • Sieve out and cool down on a piece of paper tower.
  • Mash 35g garlic. Mix garlic, 150g fermented chilli sauce, 1/2 tbsp sugar and 1 tsp salt to 200ml water. Mix through and set aside.
  • Cook 100g ramen in boiling water for a minute. Run through cool water then hot water again for springy texture.
  • Cook 60g rice vermicelli for a minutes.
  • Cook handful of bean sprouts for 15 seconds.
  • Cook handful of water spinach for 5 seconds.
  • Pour 2 tbsp of chilli sauce just made and a few scoops of shrimp stock to the noodles. Serves with pork slices, shrimps, eggs while top with fried shallots and a tsp of shallot oil.
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