The prawns have been quite sweet this week and I got mom to save the shells and heads to make stock. After perfecting the recipe for the stock in Australia, the only thing left to perfect was the chilli paste used to flavour the noodles. I had thought about trying to get my own mix of dried chilli paste but I opted to try using a pre-made dried chilli paste instead. So this mix of chilli paste, a little stock and some onion oil seems to be right on track to getting the right dry prawn noodle flavour. Now just to make my own dried chilli paste and I would have my own special prawn noodles.
Om Nom Nom...
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