Noodles
Pancit Palabok with Shrimp Sauce
A manageable home version of pancit palabok with rice noodles, shrimp-flavored sauce and classic toppings arranged just before serving.
Prep30 minutes
Cook35 minutes
Serves6
LevelMedium
A manageable home version of pancit palabok with rice noodles, shrimp-flavored sauce and classic toppings arranged just before serving.
Ingredients
- 500 g bihon noodles
- 300 g peeled shrimp, shells reserved
- 5 cups water
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 tablespoons fish sauce
- 2 tablespoons annatto powder dissolved in water
- 3 tablespoons cornstarch mixed with 1/2 cup water
- 3 hard-boiled eggs, sliced
- 1 cup crushed chicharon
- Spring onions, fried garlic and calamansi for serving
How to cook it
- Simmer shrimp shells in 5 cups water for 15 minutes. Strain and keep the shrimp stock.
- Soak bihon in cool water until flexible, then drain. Cook briefly in boiling water and divide among plates.
- Heat oil in a saucepan. Cook onion and garlic, then add the peeled shrimp. Remove shrimp as soon as pink.
- Pour in 4 cups shrimp stock, fish sauce and dissolved annatto. Simmer for 5 minutes.
- Stir the cornstarch mixture again, then pour it slowly into the sauce while stirring. Cook until glossy and thick enough to coat a spoon.
- Taste and adjust fish sauce. Return the shrimp only long enough to warm through.
- Spoon sauce over noodles. Add egg, chicharon, spring onions and fried garlic. Serve with calamansi.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.
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