1⁄2 lb shrimp, peeled and deveined (save the shells!)
3 cups seafood stock (can substitute with chicken or pork stock)
*8 oz palabok or bihon noodles
Sauce
Half of the boiled shrimp, minced
*2 tbsp tinapa flakes (smoked fish flakes)
2 tbsp fish sauce
1 tbsp annatto powder
1⁄2 tsp black pepper
1⁄2 tsp sugar
2 tbsp oil, for sautéing
1 medium onion, chopped
2 tbsp minced garlic
1⁄2 lb ground pork
Reserved seafood stock, from earlier
Cornstarch slurry (1.5 tbsp cornstarch + 3 tbsp cold water)
Salt, to taste
Toppings
Chicharon, crushed
Scallions, chopped
Lemon wedges, sliced (may also use calamansi or lime)
Boiled shrimp, from earlier
Hard boiled eggs, sliced
Tinapa flakes
Instructions
In a pot, bring the seafood stock to a boil. Once boiling, add in the peeled/deveined shrimp and let boil for 1-2 minutes, just until cooked, then strain and set aside.
Take about half of the boiled shrimp, and mince finely to be later incorporated into the sauce (the reserved half of the shrimp will be used as topping).
In the same pot, add in the leftover shrimp shells to the stock. Let simmer with a lid for 10 minutes to infuse, then discard the shells. Set aside the seafood stock for later.
Sauce
In a wok or large pan, add in the oil, and sauté the onions over medium-high heat for about 5 minutes until softened. Add in the garlic, and continue to sauté until fragrant, about 2-3 minutes.
Add in the ground pork. Break up any large clumps and continue to cook until no longer pink.
Add in the minced shrimp from earlier, the tinapa flakes, fish sauce, annatto powder, black pepper, and sugar. Mix well until all the ingredients are evenly combined.
Pour in the reserved seafood stock and the cornstarch slurry. Mix well, and let the sauce simmer until thickened, about 8-10 minutes. Taste the sauce and adjust accordingly with more salt and pepper to taste.
Noodles
Soak and boil your noodles according to packaged instructions.
Once softened, strain, and briefly rinse under cold water to stop the cooking process and to maintain their chew. Set aside.
Add a serving of the palabok noodles onto your plate with a generous scoop of the palabok sauce on top. Garnish with the boiled eggs, tinapa flakes, chicharon, scallions, lemon wedges, and shrimp