Keyword: macaroni soup, prawn and pork macaroni, prawn and pork macaroni soup
Prep Time: 30minutes
Cook Time: 25minutes
Total Time: 55minutes
This easy Pork and Prawn Macaroni recipe uses only three main ingredients, yet it's so satisfying! The perfect quick and simple one-pot recipe to conjure up when you are short on ideas (and ingredients)!
Wash the meat and cut into cubes, then marinate the meat with the meat marinade ingredients and set aside for 15-20 minutes.
Peel and devein the prawns (watch this video), then wash the prawns and cut them into half. Next, add 1/4 tsp each of sugar and salt to the cut prawns and set aside for 10 minutes.
Wash the prawn shells thoroughly and drain dry.
In a large pot, add in 3 litres of water, 1 tbsp of salt and 1 tbsp of oil and bring to a boil over high heat.
When the water is boiling, put in the macaroni and boil for about 10 mins with the lid on, but leaving a gap.
Then turn off the heat, cover the pot completely and leave the macaroni to steep in the pot for 15 mins to continue cooking. After 15 minutes, drain the macaroni using a sieve, then transfer to a bowl and set aside.
In a wok, add 2 tsp of oil and 1 tsp of chopped garlic, and fry the garlic over medium high heat until aromatic.
Next, add in the prawn shells and fry until fragrant for about 5 mins over high heat. Use the metal spatula to press against the prawn heads to extract the juices, which adds to the flavour of the stock.
Pour 1.5 litre of hot boiling water over the prawn shells and allow to simmer slowly for about 10-15 mins over medium low heat.
Next, pour the prawn stock through a sieve into a pot.
Bring the prawn stock to a boil over high heat, then add salt and light soya sauce to taste.
Add in the marinated meat and boil for about 5 mins.
Then add in the prawns, then immediately turn off the heat completely to prevent the prawns from becoming overcooked.
Scoop the cooked macaroni into individual serving bowls and pour the piping hot soup over it together with the meat and prawns.
Finally, garnish with parsley or spring onion, and serve with fried crispy shallots. Serve hot.
To check whether the macaroni is cooked or not, take one out and cut it. If the inside is still whitish in color, it is not cooked. Boil it again for another 5 mins.
Add oil to the macaroni during cooking is to prevent it from sticking and becoming lumpy.
Do not over-cook the meat and the prawn. If the macaroni is not served immediately, you can take out the cooked meat and prawn and set aside until it is ready to be served. When it is served, just place them on top of the macaroni and heat up the soup and pour over it before serving.
Do not soak the macaroni in the water or the soup for too long. It will turn soft and mushy.
TIPS ON BOILING MACARONI
Don’t boil the macaroni or (any kind of pasta) for too long.
The water must be boiling before you put the macaroni in, otherwise the macaroni will stick together in large clumps.
Turn off the fire and allow the macaroni to steep in the boiling hot water with the lid completely covered for about 20 minutes after boiling the macaroni for 10-15 mins. The macaroni will continue to cook by itself, but it will not end up overcooked!
Make sure there is lots of water in the pot when boiling the macaroni. As I explained in my basic tapioca pearl sago recipe, if there is not enough water when boiling starchy foodso, the water will become very starchy. When that happens, the heat will not be able to penetrate to cook the pasta through, resulting in half-cooked pasta.
STORING TIPS FOR PRAWNS
Save up the prawn shells each time you cook prawns for other dishes. When you have accumulated a large quantity of prawn shells, you can make a large batch of prawn broth to freeze for later use. To do this...
fry the prawn shells with garlic and add a bowl of water to it.
Boil for about 10 mins.
Pour the prawn stock over a sieve in a container.
Once it is cooled, separate the stock into smaller portions, and store in the freezer for later use.
The stock can be kept for several weeks in the freezer.
Use the prawn stock for other dishes. The stock is naturally sweet and flavourful and there is no need to add chicken granules or MSG.
cook prawn noodle (fried Hokkien noodle or prawn noodle soup),
fry dried shrimp and turnip as popiah /kueh pie tee filling,
use it as a soup base for fried beehoon or macaroni etc.