Tiger prawn noodle soup
Made this soup this week, so I wanted to share!
I’m also thinking of making more of our weekly dinners ‘series’. Just to share what we make during the week, casual stuff, where most things are not measured really, and are just made from the stuff we have at home, which of course can differ from your ‘what’s left in the fridge’. It’s going to be more like a loose image you can use/adapt/get inspired by depending on the ingredients you’ve got at yours. Nothing’s rigid or too serious, just a day to day cooking and craving fulfilling.
We had this bag of prawn shells in the freezer, saved for the day we’d finally make a good broth. We also got two giant tiger prawns from our favourite fishmonger in Greenwich—Ellis & Jones. The one you all keep asking me about every time I post that salmon on my insta.
So I was thinking should it be a risotto or a noodle soup. The decision was exceptionally hard because we had everything for both. But somehow we made it, we made the choice - noodles won. I also had a new pack of wheat noodles to try, so that’s why.
I know you probably don’t have a bag of prawn shells in your freezer, and you can just use the heads and shells from the prawns you’re cooking with now, and throw in a good mix of vegetables. Or you can always substitute it with a simple veggie broth.
The marinaded egg
Boil a 3mins, 30sec egg and put in this marinade for a couple of hours or ideally for 24-48h.
The marinade:
I use about 400-500ml deli container.
Fill 1/3 of it with soy sauce
add all the fun seasoning you have
about a teaspoon of honey or I like to use sweet chili sauce
green onions, grated garlic, chopped ginger,
chilli flakes and some sesame seeds
jalapeños or any hot peppers if you have
Add water to cover the eggs fully,If the eggs float or peek out, place a soaked kitchen towel on top so it stays in contact with the marinade
Into the fridge it gooooess
About the broth
When making broth, always use all the veggie peels, prawn shells, and bits you think you need to bin. You don’t! They do all the flavouaaa
Even if you're not making one, save your veggie bits and keep them in your freezer for next time.
You want to add some butter to your pot with the prawn shells first and let them get brown and even a bit too brown.
Then throw all the onions, and veggies of your choice and fry them all together.
Add the tomato paste and the seasoning.
Add the water, bring to a boil. Ideally you’d want it to simmer for 1h or longer, but 30minutes will actually work too, if you’re not into making it too strong in flavour or simply out of time, it’s gonna be delicious either way!
If any foam rises to the top while simmering, skim it off for a cleaner-tasting broth.
When done, strain and return it to the pot and boil the noods as it says on the package in that broth. You also want your pan to be on the stove, ready for the prawns.
Pat your prawns dry and season with some salt. Fry, I like to fry on the mix of olive oil and butter, till nicely golden (about 1-2mins each side).
Top with crispy onions, sown sesame oil, and the prawn head from the broth if you’re feeling fancy))
or not so fancy
honestly, I prefer this aesthetic ;}
Chmok (kisses)