Pancit palabok

Yield: 1 Servings

Measure Ingredient
8 ounces Pack rice noodles
1 tablespoon Annato seeds(achuete),
1 cup Shrimp juice
2 tablespoons Fish sauce (patis)
2½ tablespoon Cornstarch, mixed
With 1/4 cup water
½ pounds Shrimps, shelled and fried
¾ cup Finely crushed chicharon (pork rinds)
3 eaches Cloves garlic; chopped and fried
2 tablespoons Green onion, chopped
2 slices Hard boiled eggs
Salt, pepper to taste

Soak noodles in boiling water for 20 minutes or until softened. Drain well. Set aside. Let the soaked annato seeds stand for 20 minutes, then roll seeds with your fingers until you extract the color.

Discard the seeds. Add annato water to shrimp juice in a saucepan.

Season with fish sauce, salt, black pepper. Stir in the cornstarch, simmer until thick, stirring continously until thickened. In a plate, put the noodles, pour sauce over it, then sprinkle crushed pork rinds, shrimps, fried garlic, green onions. Arrange sliced eggs on top and lemon wedges on the side. To serve, toss pancit mixture and sprinkle with lemon juice to taste. PANCIT PALABOK

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