Penang Prawn Noodles Slow Cooker Recipes

Steps:

• Cook the noodles following pack instructions, drain, run under cold water and set aside.
• Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
• Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

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.

Steps:

• Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
• Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

Steps:

• De-shell prawns and keep the shells and prawn heads.
• Clean peeled prawns
• Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
• Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
• Add water to cooled mixture and bring to the boil.
• Add pork ribs and bring to the boil.
• Crush garlic (with skin intact) and add to broth.
• Lower the flame and let the broth simmer for 30 minutes.
• Dish out and discard the prawn shells/heads and anchovies.
• Add dark soya sauce, salt and pepper to the broth.
• Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
• After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
• Cook peeled prawns by boiling them in a separate pot.
• Place cooked noodles, vegetables and prawns in a bowl.
• Pour the prawn broth over the noodles and prawns.
• Top with fried shallots and sliced chilli peppers and serve.

Steps:

• Soak the rice noodles in warm water for 5 mins until softened but still al dente. Drain and set aside.
• In a small bowl, mix together the soy, oyster sauce and curry powder.
• In a large wok, add half the oil and fry the garlic, chilli and ginger until golden, about 2 mins. Add the remaining oil, onion, pepper, spring onions, prawns and noodles and stir-fry for a few mins. Push everything to one side, add the egg and scramble. Add the soy sauce mixture, toss again for a few more mins, then remove from the heat. Sprinkle over the coriander leaves before serving.

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.

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.