Pancit Palabok (Filipino Rice Noodles with Annatto Shrimp Sauce)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
An orange shrimp sauce colored with annatto blankets thin rice noodles, finished with boiled egg and a squeeze of lime.
Read more
Shell-on shrimp are worth buying, because the savory depth comes from a stock made with their shells and fish sauce.
Ingredients
Instructions
- 1
Prepare 220 g rice noodles according to the package, either boiling or soaking until flexible but not mushy.
Rinse briefly with cool water, drain thoroughly, and keep them loose so they do not clump before saucing.
- 2
Peel 180 g shrimp, keeping the meat and shells separate.
Pat the shrimp dry so it cooks cleanly in the sauce, and reserve the shells because they are the flavor base for the stock.
- 3
Cover the shrimp shells with water and simmer over medium heat for about 10 minutes.
When the liquid smells savory and looks lightly colored, strain it and measure 700 ml of shrimp stock for the sauce.
- 4
Warm 2 tablespoons neutral oil over medium-low heat and stir 1 tablespoon minced garlic for about 1 minute.
Add 1 teaspoon annatto powder and 25 g all-purpose flour, stirring for 1 minute to form a smooth roux.
- 5
Gradually whisk in 700 ml shrimp stock until smooth.
Add 1 tablespoon fish sauce, bring to a boil, and simmer while stirring for 3 to 5 minutes until thickened. Add the shrimp and cook for about 2 more minutes, continuing until opaque throughout.
- 6
Arrange the drained rice noodles on a platter and spoon the hot shrimp sauce generously over the top.
Add 2 boiled eggs, cut as desired, and serve with 1 lime so the juice can be squeezed on just before eating.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Singaporean Spicy Noodle Soup
shrimp, shrimp stock
Thai Fried Rice
shrimp, boiled egg
Pineapple Shrimp Khao Pad
shrimp, boiled egg