From Madam Wong’s Kitchen

Traditional Prawn Noodle Soup

Sep 19, 2020Noodle Recipes

Ingredients A:

  • 500g chicken bones/ legs (can be replaced with ribs ) *
  • 1 kg prawns heads and shells
  • 4 Cloves Garlic (sliced)
  • 2 Cloves Star Anise
  • 2 Tablespoons Brown Sugar (I used organic cane sugar)
  • 80g Anchovies

*The chicken legs / ribs are blanched for five minutes in advance.

Ingredient B:

  • 200gram Noodle
  • 4 pcs Prawn (cooked)
  • 200 gram Vegetable Kang Kung
  • 1 pcs Chicken Legs / Ribs (4 pieces)


  • 1.5 Tbsp Twinine Gred A Sarawak White Pepper Grain
  • 30g Rock Sugar
  • 1 Tablespoon of Fish Sauce
  • 1 Tablespoon of  Twinine Super 4A Thick Sauce
  • Twinine Premium White Pepper Powder a little bit

Cooking Procedures: 

  1. Pour vegetable oil in a hot pan, sauté the garlic slice; add star anise and anchovies, stir fry.
  2. Then add sugar and stir fry, then add prawn head and prawn shell, continue stir fry for aroma and colour.
  3. Add the stock, then add all the seasonings. After the soup starts to boil, turn it to low heat and simmer for an hour.
  4. After an hour, take out all the soup ingredients and left only the broth ; pick out the ribs for later use.
  5. Then we will deal with ingredient ‘B’. Blanched the kang kung and the vermicelli , served on a bowl.
  6. Finally, pour our ribs and prawn broth into a nice bowl with the vermicelli. So our ribs and prawn noodle soup is complete

Ingredient B is Optional according to your preference.

If the soup is not very flavorful, you can add salt to taste.



  • 鸡骨/鸡腿 500克 (可以用肋排取代) *
  • 1公斤 虾的虾头和虾壳
  • 蒜米4瓣(切片)
  • 八角 2个
  • 黄糖 2汤匙(我用有机蔗糖)
  • 江鱼仔 80克
  • 高汤 1.5公升 (用水也行)



  • 面/米粉 适量 虾 适量(烫熟)
  • 马来风光 (sayur kangkung)适量
  • 鸡腿 1个 / 肋排 (4块)


  • Twinine Sarawak Grade A White Pepper Grain 上等白胡椒粒 – 1.5汤匙
  • 冰糖 – 30克
  • 鱼露 – 1汤匙
  • Twinine Super 4A 甜加晒油 – 1汤匙
  • Twinine 100% Pure Sarawak White Pepper Powder 100%純正胡椒粉 少许


  1. 热锅倒入食油,爆香蒜米;加入八角、江鱼仔拌炒。
  2. 接着加入糖拌炒,再加入虾头虾壳拌炒出香气。
  3. 加入高汤,然后下全部的调味料。汤煮滚后,转小火熬煮1小时。
  4. 1小时后,取出所有的汤渣;挑出鸡腿/肋排备用。
  5. 然后就来处理材料B的部分。烫熟马来风光和面/米粉,摆盘。
  6. 最后就倒入我们的虾汤。这样我们的传统虾面/米粉汤就完成啦~



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