I know, I’ve done a couple of videos on this in the past; this I think was the first live broadcast where I didn’t just make the stock or paste, but also followed the recipe through to completion (ie. with noodles etc.). I know the broth looks a lot more cloudy than if the stock was made with whole prawn shells; trust me, it tastes much more flavoursome this way.
Har Meen Recipe
INGREDIENTS:
- 8 cups prawn shells including heads
- ¾ cup chicken powder
- ¼ cup sugar
- 2 tsps pepper
- ½ cup peeled garlic cloves
- 6 dried chillies, boiled until soft (optional)
- ½ cup oil
METHOD:
- Combine prawn shells and garlic cloves and fry about 2 minutes or until most of the moisture has been reduced. Add oil and fry until aromatic.
- Add all other ingredients except dried chillies, fry until mixed through and sugar is dissolved.
- Transfer into a food processor or Thermocook or Thermomix, add boiled dried chillies and blend until smooth.
- Store in refrigerator for up to 10 weeks.
- To use, reconstitute 2 Tbsps with 500ml boiling water, then strain into bowl of separately-blanched noodles, prawns, boiled eggs and kangkung (ongchoy) etc.
- Top with crispy fried shallots.
For assembly –
Separately poach noodles, kangkung, beansprouts, prawns and chicken, then serve with broth that’s reconstituted from the paste that’s been simmered with boiling water (you’ll want to use 2-3 Tbsps to 2 cups of water).
Top with half a boiled egg, onion crisps and garlic chives, and serve with a side of sambal belacan; recipe here >> https://jackiem.com.au/2016/12/15/make-green-chilli-sauce-sambal/
