Back to 6 servings Shrimp Broth & Annatto Oil 1 lb large shrimp (16-20 count), peeled and deveined, heads and shells reserved 6 cups water 2 tbsp annatto (atsuete) powder, or 1/4 cup annatto seeds 0.25 cup vegetable oil Sauce 2 tbsp vegetable oil, or the strained annatto oil 1 small onion, finely chopped 6 cloves garlic, minced 0.25 cup all-purpose flour or rice flour 4 cups reserved shrimp broth 0.25 cup fish sauce (patis), or to taste 1 tsp black pepper, freshly ground Noodles & Assembly 1 lb dried thick rice noodles, Malabon-style noodles Toppings 1 cup cooked flaked fish, smoked tinapa or boiled tilapia 1 cup chicharron, crushed pork rinds 0.5 cup green onions, thinly sliced 4 hard-boiled eggs, quartered 0.5 cup toasted garlic bits 2 calamansi or lemon, cut into wedges, for serving
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1 Step 1: Simmer the shrimp heads and shells in the 6 cups of water for 15-20 minutes, pressing the heads now and then, then strain to get 4-5 cups of broth. Discard the solids.2 Step 2: Warm 1/4 cup oil over low heat with the annatto for 2-3 minutes until deep reddish-orange with a faint peppery smell. Strain out the solids, keeping the oil.3 Step 3: As the broth simmers, get the other components ready: boil the eggs until hard, toast the garlic until golden, flake the cooked fish, and chop the onion and the cooked shrimp. Set each one aside in a separate bowl.4 Step 4: Saute the onion in 2 tablespoons of annatto oil over medium heat for 3-4 minutes until translucent. Add the garlic and cook for about 1 minute.5 Step 5: Sprinkle in the flour and stir for 1 minute to cook out the raw taste.6 Step 6: Whisk in the shrimp broth gradually, bring to a simmer, then stir in the fish sauce and black pepper. Add half the fish sauce first and taste before adding more.7 Step 7: Lower the heat and simmer 8-10 minutes until the sauce coats the back of a spoon. Adjust seasoning and keep warm.8 Step 8: Cook the noodles per package directions until firm but chewy, then drain well right away.9 Step 9: Toss the noodles with about two-thirds of the hot sauce until evenly coated.10 Step 10: Pile the noodles on a platter and top with the shrimp, flaked fish, chicharron, toasted garlic, green onions and egg quarters. Serve with calamansi or lemon wedges and the remaining sauce on the side.getsaucepan.com/r/910d8093-6101-5a90-ad01-935a196ee108
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