Nowadays I only blog dishes that I love to eat. My daughter has also taken an interest in cooking simple food recently. Praise the Lord! I think of ideas and simplified them but yet hope to maintain ‘tasty’ so she can try and make it her own one day. She loves seafood and prawns above all else.

Today’s dish is very simple. I bought a block of raw shrimps the other day and made some prawns paste. It is very easy to make if you have a blender. I prefer to make my own because I have a suspicious mind. I always think others are not ‘clean’ especially those doing it in bulk for business.

Please refer to the pics for inspirations.

TIP – You can add in a beaten egg or two just before serving to thicken the sauce instead of using corn-starch.

TIP – You can also make any sauce you like using chicken stock or mushroom stock.

I do love a good bowl of prawn noodles. Especially when the weather is 7˚C outside. Inside my house though the heating has not even come on as I live in a new build eco-friendly house. After a bowl of my extra spicy Hae Mee noodles, I do not feel any cold at all.

Peeling 5 minutes eggs is not a joke. I have to be gentle and do it slowly. Should have boiled it yesterday and put them in the fridge. TIP – doing this makes them easier to peel.

Having a bowl of spicy prawn noodles that you made from scratch and not from a packet of shop bought paste feels like singing …..I’m walking in the air….. I have been planning this cook for a week. Last week I fried my collection of prawn heads and made into a small pot of sambal ready in the fridge and prawn oil for my chicken rice noodles (Hor Fun) https://www.julieolive.co.uk/2019/03/05/kai-see-hor-fun-%e9%b8%a1%e4%b8%9d%e6%b2%b3%e7%b2%89/

This makes life a lot easier. I have also made some prawn stock and freeze. I defrosted the stock last night as I decided to cook today because I saw some amazingly fresh Kangkong at the Asian supermarket during the weekend. To me a good bowl of prawn noodles must come with its partner, the Kangkong, morning glory vegetables.

Today I am making it with pork ribs. Lately it is very difficult to buy raw pork ribs in the normal supermarket. Most of them have been boiled and marinated, prepared for the masses to oven bake. As I am not a fan of BBQ sauce or sticky sweet sauce myself, I hardly buy, cook or eat those. Nowadays if I want nice raw pork ribs, I find I have to go and get them from Costco. Luckily Costco is nearby and not too far away. The accompanying pics below are the stages and TIPs of my way of cooking this dish in the UK. Enjoy.

p/s Of course, you can make more of the prawn head paste aka otak udang sambal and keep it in the fridge for adding to other dishes like I did with my Asam curry fish dish. The possibilities are endless, and it is not wasted – https://www.julieolive.co.uk/2022/11/24/asam-curry-fish-asam-hue-%e4%ba%9a%e5%8f%81%e5%92%96%e5%93%a9%e9%b1%bc/