Super Sosyal Pancit Palabok
This Super Sosyal Pancit Palabok is a Filipino rice noodle dish made with a prawn sauce and topped with smoked trout, boiled eggs, crushed pork rinds and chives. It’s the ultimate party dish.
Servings: 8 People
Ingredients
For the Prawn Stock
- 2 Pounds Prawns, large, pealed and reserve the shells and head
- 4 Cups Water
- 1 Tablespoon Salt
- 1 Teaspoon Whole Black Peppercorns
For the Palabok Sauce
- 2 Tablespoons Olive Oil
- ½ Pound Ground Pork
- 3 Garlic Cloves Minced
- 4 Cups Prawn Stock
- 2 Tablespoons Arrowroot Powder
- 1 Tablespoon Patis (Fish Sauce)
- 1 Tablespoon Achuete powder
Noodles and Toppings
- 2 Packets Rice Noodles
- 6 Eggs Boiled and Cut into Slices
- ½ Cup Crushed Pork Rinds
- ½ Cup Smoked Trout
- ½ Cup Diced Chives
- 1 Whole Lemon Cut into Wedges
- 2 Pounds Poached Prawns
Instructions
Cook The Prawn Stock
- Add the prawn heads and peels to a medium-sized pot and cover with 4 cups water. Season with salt and pepper. Bring to a boil over high heat and then turn it down to a slow simmer. Press down on the prawn heads and peels as it simmers away to extract as much flavor as you can. Leave it to simmer for about 30 minutes. For extra umami blend the prawn stock with the shells in a blender. Then strain the shells and place the stock in a bowl.
Make The Palabok Sauce
- Heat the olive oil in a stock pot over medium-high and add in the pork mince. Cook until browned. Add the onions and cook for 5 minutes until transparent. Add in the garlic and cook until golden brown. Add in the firm tofu and saute for a further 5 minutes.
- Pour in the prawn stock reserving ¼ cup. Bring to a slow boil. Meanwhile add in the achuete and arrowroot into the ¼ cup of reserved prawn stock and mix well making sure there are no lumps. Add into the sauce and keep stirring until thick.
- Season with the fish sauce and leave to simmer for a further 30 minutes to develop more flavor. Just before serving taste and season more with fish sauce and salt and pepper
Noodles
- Prepare the noodles according to package directions.
Serve the Palabok
- Ladle the sauce in a bowl and lay out the noodles around the bowl. Arrange the prawns, eggs, crushed pork rinds, smoked trout, lemon wedges or and chives around the sauce and noodles so each guest can make their own mix.
Notes
Note: The prawn stock can be made a week ahead and kept in the freezer until you make the sauce. The sauce can also be made a 2-3 days ahead and kept in the refrigerator and reheated until serving.
To poach the prawns fill a large pot with water and season with 1 Tablespoon of salt. Add in the prawns and cook for 5 minutes until they start to curl and turn pink. Take out of the water.