Pansit Palabok (Rice Noodles with Shrimp Sauce)
Recipe GLPRc497a3d056bad8
A classic Filipino dish featuring soft rice noodles topped with a rich, savory shrimp-based sauce, tender seafood, and crispy garnishes. The sauce is made from a carefully prepared shrimp stock infused with annatto, crab paste, and traditional flavors, creating a complex and deeply satisfying main course.
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Ingredients
½ cup unsalted butter
¾ cup all-purpose flour
2 to 3 cups warm shrimp stock
Fish sauce, to taste
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 pound raw jumbo shrimp, shells removed and reserved, halved lengthwise and deveined
1 pound squid bodies, cut into thick rings
1 pound palabok noodles or rice noodles, cooked, drained, and kept warm
¼ cup crushed pork rinds
1 cup diced smoked tofu
¼ cup tinapa or bonito flakes
1 lemon, cut into quarters
2 tablespoons vegetable oil
1 large white onion, sliced
2 tablespoons minced garlic
1 pound Shrimp shells from 1 pound shrimp
½ cup annatto seeds
4 ounces crab paste with bean oil
3 tablespoons fresh lemon juice
1 tablespoon fish sauce
3 bay leaves
2 tablespoons whole black peppercorns
12 cups water
Directions
Prepare the shrimp stock first. Heat 2 tablespoons vegetable oil in a stockpot over medium heat. Add the sliced onion and cook, stirring occasionally, for 4 minutes until softened but not browned. Stir in the minced garlic and reserved shrimp shells, continuing to cook and stir until the shells turn pink, approximately 2 to 3 minutes.
Add the annatto seeds, crab paste, lemon juice, fish sauce, bay leaves, peppercorns, and 12 cups of water to the stockpot. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer gently for 1 hour, allowing the flavors to fully develop.
Strain the completed stock through a fine-mesh sieve, discarding all solid ingredients. You should have approximately 2 to 3 cups of flavorful stock remaining. Keep warm, or cool and refrigerate until ready to use.
Make the sauce by melting ½ cup butter in a small saucepan over medium heat. Whisk in the ¾ cup flour, stirring continuously until fully incorporated and the mixture turns a light golden blond color, approximately 3 to 4 minutes.
Pour 2 cups of the warm shrimp stock into the butter-flour mixture while whisking constantly. Bring the sauce to a boil, then reduce heat to low and simmer, stirring frequently, until it thickens, about 10 minutes. If the sauce becomes too thick, add more of the remaining warm stock gradually until you achieve the desired consistency. Season to taste with fish sauce and remove from heat. Keep the sauce hot.
In a large skillet, heat 2 tablespoons vegetable oil over medium heat. Add 1 tablespoon minced garlic and cook, stirring constantly, for about 1 minute until fragrant. Add the halved raw shrimp and squid rings to the skillet.
Cook the shrimp and squid together, stirring often, until the shrimp turn pink and begin to curl and the squid is tender, approximately 5 minutes. The shrimp should reach an internal temperature of 145°F. Remove from heat.
Arrange the warm cooked noodles on a large serving platter. Pour the warm sauce over the center of the noodles, creating a generous pool in the middle. Arrange the cooked shrimp and squid pieces alternately around the sauce in an attractive pattern.
Sprinkle the crushed pork rinds, diced smoked tofu, and tinapa or bonito flakes over the top of the dish as garnish, distributing them evenly.
Serve immediately while hot, placing lemon quarters on the side for guests to squeeze over their portions as desired.
