Crispy Palabok

The crispy version of a savory, flavorful Filipino noodle dish enriched with the flavors of shrimp, garlic, fish flakes and pork.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Filipino

Keyword: crispy noodles, filipino pancit, fried noodles

Servings: people

Calories: 1784kcal

Author: Vanjo Merano

Ingredients

250 grams rice vermicelli sotanghon
2 ½ cups cooking oil

Sauce Ingredients:

3 tablespoons cooking oil
1/2 lb. ground pork see note 1
2 teaspoons annatto powder see note 2
1 piece Knorr Shrimp Cube
2 tablespoons smoked fish flakes see note 3
4 tablespoons all-purpose flour
½ teaspoon onion powder
2 ½ cups water
Fish sauce and ground black pepper to taste

Topping Ingredients:

½ cup pork rinds crushed
3 pieces hard boiled eggs wedged
12 pieces shrimp see note 4
¼ cup green onions chopped
3 tablespoons toasted garlic
1 piece lemon wedged, see note 5

Instructions

Heat 2 ½ cups of cooking oil in a wok or cooking pot. Once the oil reaches 350F, fry the vermicelli until it gets puffed and crispy. Remove from the pan and let the oil drip off. Arrange on a serving plate. Also arrange half of the topping ingredients around the plate.
Make the sauce by heating the oil in a wok. Saute the white part of the green onion until it softens. Add the ground pork. Saute until it browns.
Add the annatto powder and flour. Continue cooking while stirring for 1 minute.
Pour the water into the wok. Bring it to a simmer.
Add Knorr Shrimp Cube, smoked fish flakes, and anion powder. Continue to simmer while stirring for 3 to 5 minutes. Make sure to add more water if the sauce needs to be thinned down. Season with fish sauce and ground black pepper.
Pour the sauce over the crispy noodles (Note: it is recommended to do this while the sauce is hot). Top with the remaining ingredients.
Serve. Share and enjoy!

Video

Notes

Note 1: (ground pork) This can be an optional ingredient. If you like protein to your palabok other than pork, ground chicken works fine too.

Note 2 (annatto powder) This ingredient provides color to the sauce. You can use either annatto water or annatto oil as substitutes. Here are the proper ways when using either of the two:

Annatto water: Add this in step 3 along with the water. Make sure that the total liquid volume (including the water) does not exceed 2 1/2 cups.
Annatto oil: This will replace the cooking oil in step 2.

Note 3 (smoked fish flakes) This is also known as tinapa flakes. When using a whole smoked fish such as bangus (milkfish) or galunggong (scad), removes the scales and carefully separate the fish meat from the bones. Flake the fish afterwards.

Note 4 (shrimp) When using fresh shrimp, Wash it thoroughly and remove the head and shell. It is also ideal to devein the shrimp. The shrimp head is a good source of flavor. You can boil it in 1 cup of water and then filter using a sieve. Use the shrimp broth as part of your liquid ingredient in step 4.

When using frozen shrimp, thaw it first. Remove the shell as needed.

Note 5 (lemon) Lime and calamondin (calamansi) can be used.

Nutrition