Prawn And Mussel Soup With Rice Noodles Food

RICE WITH SHRIMP AND MUSSELS (PAELLA)

Steps:

• Blanch the tomatoes, peel, quarter, remove seeds and chop.
• Rinse the bell peppers, trim, remove the seeds and cut into strips.
• Rinse shrimp tails and shells and clean mussels if necessary.
• Sauté the onions in hot oil. Add the chopped garlic, bell peppers, tomatoes and peas. Sauté and season with salt and pepper.
• Sprinkle in the rice and fold in gently. Pour in broth and add the bay leaf and saffron (dissolved in a small amount of water). Cook the paella without stirring.
• Reduce heat and simmer 25-30 minutes, uncovered.
• Add the seafood 10 minutes before the end of the rice cooking time and let simmer. Remove from the heat, season to taste and serve. (The liquid should be fully absorbed.)

QUICK PRAWN NOODLE SOUP

Steps:

• Boil the noodles until al dente, then drain. Put the stock in a pan with the fish sauce, lime juice, star anise and pinch of sugar. Bring to the boil and add the noodles and prawns. Warm through, then pour into a bowl and serve topped with the mint, coriander and chilli.

SPEEDY SPICED PRAWN SOUP

Steps:

• Place the prawns in a bowl of cold water so they start to defrost.
• Meanwhile, dry fry and toast the rice for 3 minutes in a large shallow casserole pan on a high heat, stirring regularly, while you trim and finely slice the spring onions.
• Add 1 tablespoon of olive oil, the spring onions and korma paste to the pan. Stir for 2 minutes, then pour in the coconut milk and 2½ tins' worth of water. Boil for 12 minutes, stirring everything occasionally.
• With 6 minutes to go, drain the prawns, finely chop and stir into the soup.
• When the rice is cooked through and the soup is your desired consistency, taste, season to utter perfection with sea salt and black pepper, and dish up.

HAWKER AT HOME: MAKE YOUR OWN PRAWN NOODLE SOUP

Steps:

• Make prawn stock. Heat oil in a pot. Add garlic and fry for 30 seconds. Add in the prawn shells and head, brown sugar and sauté until they are fragrant and the colour changes to orange. Add water and bring to a boil. Let it simmer for 20 minutes. Strain the stock and discard the shells.
• Make soup base. Pour the prawn stock into another clean pot. Bring it to a boil. Add the blanched pork ribs, star anise, cloves, white peppercorns, rock sugar, fish sauce, salt. Bring to boil and let it simmer for 1 ½ hours or until the ribs are tender but not falling apart. Once the soup base is done cooking, taste and add more salt, sugar and pepper if needed. Add the dark soya sauce for colour if needed.
• Blanch the prawns and lean pork. Blanch the prawns you will be serving with the noodles briefly in the soup base until they turn pink and cook through. Remove and set aside. Using the boiling soup base, blanch the pork loin till cooked. Remove and cut the pork loin into thin slices.
• Serve. Bring a small pot of water to a boil. Then portion out the noodles, bean sprouts and kangkong and blanch them. Transfer into serving bowls. Top with prawns, pork slices.

THAI PRAWN NOODLES

Steps:

• Cook the noodles following pack instructions, drain, run under cold water and set aside.
• Heat the oil in a wok or large pan. Add the ginger, garlic and chilli, and cook for 2-3 mins. Add the peas and prawns, and cook for 3 mins until the prawns are pink and cooked through. Pour in the eggs, stirring all the time to scrape the cooked egg from the bottom of the pan.
• Add the noodles and cook until hot. Stir through the soy, lime juice and spring onions, sprinkle with coriander and serve with the lime wedges.

PRAWN NOODLES

Steps:

• De-shell prawns and keep the shells and prawn heads.
• Clean peeled prawns
• Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
• Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 minutes.
• Add water to cooled mixture and bring to the boil.
• Add pork ribs and bring to the boil.
• Crush garlic (with skin intact) and add to broth.
• Lower the flame and let the broth simmer for 30 minutes.
• Dish out and discard the prawn shells/heads and anchovies.
• Add dark soya sauce, salt and pepper to the broth.
• Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
• After the broth is ready, cook yellow noodles, bean sprouts and spinach in a separate pot by blanching in boiling water.
• Cook peeled prawns by boiling them in a separate pot.
• Place cooked noodles, vegetables and prawns in a bowl.
• Pour the prawn broth over the noodles and prawns.
• Top with fried shallots and sliced chilli peppers and serve.

QUICK CHINESE SHRIMP NOODLE SOUP

Steps:

• Cook the noodles according to the package instructions and then drain.
• Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions, and bok choy.
• Bring to the boil and add the shrimp cook until they turn pink and add the noodles.
• Warm through, then pour into a bowl and serve topped with chilli flakes.

SHRIMP AND MUSSEL THAI NOODLE BOWL

Steps:

• To prepare the sauce, simmer the chicken broth, onion, ginger, lemon grass, lime leaves, and lime juice together until the liquid is reduced by half. Then, add fish sauce, coconut milk, curry paste, and paprika; cook for 10 minutes.
• Season the rice flour with salt and pepper, lightly dredge the shrimp in the flour; tap off excess. Heat peanut oil in a skillet until very hot. Add the coated shrimp to the hot oil and cook about 2 minutes each side. Add the mussels, asparagus tips, and shiitakes. Cook for 2 minutes just until heated through. Strain the sauce over the shellfish and vegetables. Poach the Udon noodles in hot salted water, drain and place in a warm bowl. Add the shellfish sauce. Top with pea tendrils, herbs, cashews, and sprouts.

PRAWN AND MUSSEL SOUP WITH RICE NOODLES RECIPE

Steps:

• Soak mussels in a bowl of cold salted water for 20 minutes. Drain.
• Bring a small pot of water to a boil. Add noodles and simmer until tender for 2 to 3 minutes. Drain and rinse with cold water.
• Bring 1 quart of water to a boil in the same pot. Add tomato, onion, tomato puree, sauerkraut, chile oil, garlic, and salt. Simmer until onion softens for about 10 minutes.
• Stir in mussels then simmer for 1 minute. Stir in prawns then simmer until opaque for 1 to 2 minutes.
• Stir in rice noodles. Garnish with parsley.