(Singapore Soup Noodles)
1 pound shrimp, preferably fresh with heads on
3 tbsp peanut oil
3 cloves of garlic, crushed and chopped
a 1 1/2 inch piece of fresh ginger, peeled and chopped fine
8 ounces cooked pork, cut into strips
1 cup bean sprouts
4 ounces fine noodles or vermicelli
4 ounces crab meat, flaked
1/4 cucumber, peeled and diced
6 scallions, chopped fine
First make the stock: remove shells and heads, if available, from
shrimp. Put heads and shells, or just shells, into a large saucepan,
and add 5 cups water. Bring to boil, then reduce heat and simmer
1/2 hour. Salt and pepper to taste. Remove from heat and strain.
Set aside 3 1/2 cups of this broth.
Now heat the oil in the large saucepan. When just smoking, add
chopped garlic and ginger. Stirfry one minute, or until golden.
Add pork, deveined shrimp and sprouts; stirfry 3 minutes. Pour
the reserved broth back in and return to boil. Stir in noodles,
cook 5 minutes or until done. Transfer to a large serving bowl
and garnish with the crab, cucumber and scallions; serve piping