Prawn Noodle is one of the popular local foods in Singapore. To create a vegetarian version of it, is very challenging, as one of the main ingredient of the stock made used of prawn shell that gives it a very unique flavour. However, to close the gap a bit, vegetarian prawn paste or belacan can be added. To serve, top with streamed king oyster mushroom slices or add a few vegetarian fishballs, mock lards crisps, crispy shallot. Don’t forget – a small plate of fresh red chilli with light soy sauce.
Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 2)
° 800ml water
° 1 slice ginger
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 6 dried kelps in knot
° ½ teaspoon sugar
° 1- 1½ tablespoons light soy sauce
° 1 teaspoon vegetarian belacan
° ¼ - ½ teaspoon chilli powder
° pepper, to taste
° salt (optional), to taste
° 1 teaspoon salt
° 200g hokkien mee, blanched
° 40g water convolvulus/kangkong, blanched
° 40g beanspouts, tailed and blanched
1. Place the carrot, kelps, corn, ginger and water in a pot. Bring soup to a boil and simmer for 15 minutes to make the stock. Remove the ingredients with a slotted spoon and discard.
2. Season with sugar, light soy sauce, vegetarian belacan, chilli powder, pepper and salt.
3. To serve, divide beansprouts, water convolvulus, hokkien mee between serving bowls. Ladle the soup into individual serving bowls and serve hot.