Pansit Palabok recipe: Delicious rice noodles with shrimp sauce

Ingredients for Pansit palabok (rice noodles with shrimp sauce)

• 115 g unsalted butter, softened

• 95 g plain flour

• 480–720 ml warm prawn stock (recipe follows)

• fish sauce

• 30 ml vegetable oil

• 15 ml minced garlic

• 455 g raw jumbo prawns, shells removed and reserved, halved lengthwise, deveined

• 455 g squid bodies, cut into thick rings

• 455 g palabok noodles (or rice noodles), cooked, drained, kept warm

• 25 g crushed pork rinds

• 300 g diced smoked tofu

• 2.5 g tinapa or bonito flakes

• 1 lemon, cut into quarters

• 30 ml vegetable oil

• 1 large white onion, sliced

• 30 ml minced garlic

• prawn shells from 455 g prawns

• 140 g annatto seeds

• 115 g crab paste with bean oil

• 45 ml fresh lemon juice

• 15 ml fish sauce

• 3 bay leaves

• 30 ml whole black peppercorns

How to make Pansit palabok (rice noodles with shrimp sauce)

1. Melt the butter in a small saucepan over medium heat.  

2. Whisk in the flour and cook, stirring continuously, until the mixture is fully combined and has turned a light blond colour.  

3. Gradually whisk in 480 ml of the warm stock and bring to the boil.  

4. Reduce the heat and simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens.  

5. If the sauce becomes too thick, add a little more stock to reach your desired consistency.  

6. Season the sauce with fish sauce, then set it aside to keep warm.  

7. Heat the vegetable oil in a large frying pan over medium heat.  

8. Add the garlic and cook for 1 minute, stirring continuously.  

9. Add the shrimp and squid, cooking and stirring often until the shrimp begin to curl and turn pink, about 5 minutes.  

10. Turn off the heat once cooked.  

11. Arrange the warm cooked noodles on a serving platter.  

12. Spoon the warm sauce over the centre of the noodles.  

13. Top with the cooked shrimp and squid, alternating them around the platter.  

14. Sprinkle on the crushed pork rinds, smoked tofu, and tinapa.  

15. Serve immediately with lemon wedges.  

16. In a stockpot, heat the vegetable oil over medium heat.  

17. Add the onion and cook for 4 minutes, stirring occasionally, until soft but not browned.  

18. Add the garlic and shrimp shells, cooking and stirring continuously until the shells turn pink.  

19. Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 3 L of water, then raise the heat to high.  

20. Bring the mixture to a boil, then reduce the heat to medium and simmer for 1 hour.  

21. Strain the stock, discarding the solids, and set aside until ready to use, or refrigerate overnight.  

22. Reheat gently before making the sauce.  

23. Store any leftover stock in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.