I was studying CPA since February this year and just finished the exam last week. Just hoping that I did enough and be able to pass the subject otherwise the sacrifice of abandoning this blog for three months would be in vain. I still did some cooking during those times and posted some of the dishes on my instagram, but unfortunately I didn’t have enough time (and strength) to keep posting recipes on the blog since this study has really stolen all my energy. And I’m glad it’s over. The END. Now I’m back to my normal life.
If you have been following my instagram feeds, you probably saw this post showing the prawn bisque that I made almost a month ago. It didn’t require tons of ingredients and was quite effortless to make, although it did take a long time to simmer the prawn heads and shells (the good stuffs!). I left it cooking on low heat while I tended to my book, ocassionally checking and testing until the flavour was perfect.
So after I strained the prawn heads, shells, and all the solid stuffs trough a sieve to get the liquid for my smooth prawn bisque, I didn’t discard them afterwards.
Other people would normally discard the solids. I freezed them instead for a few weeks and then later used them to make another delicious dish, Prawn Noodle Soup.
I used the frozen prawn solids and cook them again with more onions, garlic and seafood stock for a few minutes. Strain the soup with a fine sieve to get the clear soup. Throw in some noodles, prawns, greens and it’s done! Prawn Noodle Soup with heaps of flavour, without any instant sodium-packed sauce from the jar and hours of your time.
Moral of the story: think twice before you throw out something that you know in your heart will be useful for something else.
It’s still so worth it to make the prawn noodle soup from scratch, especially if you happen to reside in Melbourne like me, where the weather turns all grumpy and cold, a bowl of hearty prawn noodle soup could be really comforting at this moment.
- 1 tbsp of vegetable oil
- 500 grams of prawn heads and shells
- 1 onion, finely minced
- ½ fennel, thinly sliced
- 3 cloves of garlic, finely minced
- 50 ml of dry white wine
- 1 litre of seafood or fish stock
- 200 ml of water
- 1 tbsp of tomato paste
- 1 tsp of chilli paste
- 1 tsp of soy sauce
- salt and pepper to taste
- 6 portions of dried noodles
- 300 grams of prawn meats, peeled and deveined with tails intact
- steamed bokchoy
- boiled eggs
- fried shallots
- chopped chillies
- Heat the vegetable oil in a wide shallow saucepan over medium heat. Then place onion, fennel, garlic and cook for 2 minutes. Add prawn heads and shells into the pan and cook for another 2 minutes or until the colour turns to orange.
- Turn the heat to high and pour white wine into the pan, cook until the wine evaporates and reduces to half. Turn the heat to low and press the prawn heads and shells with the back of the ladle until everything's crushed, releasing the prawn juice.
- Add tomato paste, chilli paste, soy sauce, seafood stock and water. Cover and simmer for 1 hour. Over time you will see foam forming on the surface of the soup. Spoon the foam out occasionally.
- Take out the prawn heads and shells. Blend them in food processor until they resemble coarse paste. Place the paste back into the prawn soup and cook for another 15 minutes.
- Pass the prawn soup through a sieve into a clean sauce pan and discard the solids (or freeze them to cook another batch of prawn soup). Place the soup onto the stove top and turn the heat to medium. Add prawn meats and cook until they turn pink. Turn off the heat and keep warm.
- Cook the noodles according to the packet instruction. Divide noodles and soup into 6 different bowls, top with your preferred toppings and prawn meats. Serve immediately.