擔仔麵Tainan Danzai Noodles

Prep 15 min·Cook 30 min

1. 1You're here
   Step 1.

   Peel the prawns, leaving the tails on, and devein. Keep the heads and shells.

   8 Raw shell-on king prawns

   Knife work
2. 2
   Step 2.

   Fry the heads and shells in the oil over a high heat for 3 minutes, pressing the heads, until bright red and fragrant.

   8 Raw shell-on king prawns1 tbsp Cooking oil

   3 minStir-fry
3. 3
   Step 3.

   Add the stock and dried shrimp and simmer for 20 minutes. Strain, return to the pan and season with salt.

   1.2 l Chicken stock (or pork bone stock)1 tbsp Dried shrimp, soaked 10 minutesto taste Salt

   20 minSlow-simmer soup
4. 4
   Step 4.

   Poach the peeled prawns in the broth for 2 minutes until just pink; lift out.

   8 Raw shell-on king prawns

   2 minPoach / steep
5. 5
   Step 5.

   Warm the braised pork sauce. Blanch the bean sprouts in boiling water for 20 seconds, then the noodles until just tender (follow the pack, usually 1–2 minutes for fresh).

   200 g Taiwanese Braised Pork Sauce (Rou Zao)150 g Bean sprouts400 g Yellow alkaline or thin egg noodles

   Boil / blanch
6. 6
   Step 6.

   Divide the noodles and bean sprouts between small bowls, ladle over hot broth and top each with a spoonful of pork sauce, two prawns, a little garlic paste, coriander, a few drops of black vinegar and white pepper.

   400 g Yellow alkaline or thin egg noodles150 g Bean sprouts200 g Taiwanese Braised Pork Sauce (Rou Zao)8 Raw shell-on king prawns3 cloves Garlic, crushed to a paste with a pinch of saltto taste Coriander1 tsp Chinese black vinegar1 pinch White pepper

   Assemble / plate

   Wok-chan's tip鑊仔貼士

   Raw garlic paste is not optional in Tainan; it lifts the whole bowl.