Tainan Danzi Noodles with Minced Pork and Prawns

⏱ 50 min · Serves 4

A bowl of Taiwan's most beloved street snack: springy noodles in a fragrant prawn-shell broth, crowned with sweet-savoury braised minced pork, a plump poached prawn and a shower of coriander. Small in size, huge in flavour.

Per serving: 615 kcal · 38.0g protein · 62.0g carbs · 24.0g fat

Ingredients

• 12 raw shell-on prawns (about 300g)
• 1.2 litres chicken stock
• 1 tbsp vegetable oil, plus 2 tbsp for the pork
• 300g minced pork (not too lean)
• 4 shallots, thinly sliced
• 3 garlic cloves, finely chopped
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp caster sugar
• 1 star anise
• 1/2 tsp five-spice powder
• 1/4 tsp white pepper
• 400g fresh thin wheat noodles (or 300g dried)
• 200g beansprouts
• 2 tsp black rice vinegar
• 4 tbsp coriander leaves, chopped
• 2 spring onions, finely sliced
• Salt, to taste

Method

1. Peel the prawns, keeping heads and shells. Devein the prawns and chill them.
2. Heat 1 tbsp oil in a saucepan and fry the prawn heads and shells over high heat for 3 minutes, pressing to release the juices, until deeply fragrant and orange.
3. Pour in the chicken stock, bring to a simmer and cook gently for 20 minutes. Strain, discard the shells, and season with salt and a pinch of white pepper. Keep hot.
4. Meanwhile, heat 2 tbsp oil in a wok and fry the sliced shallots over medium heat for 5-6 minutes until golden and crisp-edged. Scoop out half for garnish.
5. Add the garlic to the wok, then the minced pork. Fry over high heat, breaking it up, until browned, about 5 minutes.
6. Add both soy sauces, Shaoxing wine, sugar, star anise, five-spice and white pepper, plus 150ml of the prawn broth. Simmer for 15 minutes until glossy and thick. Remove the star anise.
7. Poach the prawns in the hot broth for 90 seconds until just pink; lift out and set aside.
8. Cook the noodles to package instructions, adding the beansprouts for the last 30 seconds. Drain well and divide between 4 warm bowls.
9. Ladle over the hot prawn broth, spoon the minced pork on top, then add 3 prawns per bowl.
10. Finish each bowl with a few drops of black vinegar, the reserved crisp shallots, coriander and spring onion. Serve immediately.