Penang Prawn Noodles Slow Cooker Recipes

PENANG PRAWN & PINEAPPLE CURRY

Steps:

• Finely grate the coconut, then toast slowly in a wok, stirring until evenly dark brown (it will start to smell very strong, but it will work a treat). While it's still warm, pound to a paste with the sunflower oil using a pestle and mortar. Set aside.
• Finely grate or pound the ginger and garlic together using a pestle and mortar. Make a loose curry paste by adding 75ml water to the curry powder. Heat the oil in the wok until it's just starting to smoke, then throw in the curry leaves, cinnamon stick, star anise, cardamom pods and cloves and cook for 1 min until fragrant.
• Add the shallots and ginger and garlic paste, cook for around 7 mins until softened and starting to brown, then add the curry powder paste. This is the most important part of making the curry. Ideally, cook over a very low heat and wait until the oil separates and bubbles over the paste, around 10-12 mins. Scrape the bottom of the pan occasionally to remove the crust.
• When the oil has come to the top, add the tamarind paste, pineapple and sugar. Pour in the coconut milk. When the mixture starts boiling, add the prawns and return to the boil, then stir through the toasted coconut. Season the curry with salt, scatter over the coriander and serve with rice.

ASIAN PRAWN NOODLES

Steps:

• Put the noodles in a bowl, pour over enough boiling water to cover, set aside to soak for 5 mins, then drain.
• Meanwhile, pour 450ml water into a wok or wide pan and add the garlic, ginger, coriander stalks, chilli, tamari, spring onions and sugar snaps. Bring to the boil and simmer for 3 mins, then add the noodles and beansprouts to heat through.
• Stir in the prawns, lime zest and juice, coriander leaves and the mint, if using. Return to the boil until steaming hot and serve in deep bowls, drizzled with a dash of sesame oil, if you like.

PENANG PRAWN NOODLES (SLOW COOKER)

Steps:

• 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.