Prawn and Pork Macaroni in Home-made Prawn Broth

Method16 steps

1. 1

   Step 1: On a clean board, dice the cleaned 150 g lean pork. Mix with its separate ½ tsp salt, dash of pepper, 1 tsp oil, 1 tsp sesame oil and 1 tsp cornstarch. Cover and refrigerate for 15–20 minutes while preparing the other supplies.

   Pork marinade ready · 15 minUses 150 g lean pork, diced · ½ tsp salt, for pork marinade · 1 dash pepper, for pork marinade · 1 tsp oil, for pork marinade · 1 tsp sesame oil, for pork marinade · 1 tsp cornstarch (cornflour), for pork marinade

2. 2

   Step 2: Peel and devein the 12 prawns, reserving their heads and shells separately for the broth. Briefly rinse and dry the prawn meat and cut it in half. Mix the meat with its ¼ tsp sugar and separate ¼ tsp salt, then cover and refrigerate for about 10 minutes.

   Prawn marinade ready · 10 minUses 12 medium prawns, retain their heads and shells for broth · Clean water, for rinsing prawns/shells and washing herbs · ¼ tsp sugar, for prawn marinade · ¼ tsp salt, for prawn marinade

3. 3

   Step 3: Rinse and drain the reserved heads and shells from step 2. Keep the prawn meat and pork chilled while preparing the broth. If using spring onion (1 sprig) or parsley (1), wash and chop it now; have the chopped garlic and other cooking supplies ready.

   Uses Heads and shells only, excluding the marinated prawn meat and rinsing water · Clean water, for rinsing prawns/shells and washing herbs · 1 sprig spring onion, optional garnish · 1 bundle parsley, optional garnish

4. 4

   Step 4: In a large pot, bring 3 l macaroni water, 1 tbsp macaroni-water salt (1 tbsp) and 1 tbsp macaroni-water oil (1 tbsp) to a boil over high heat.

   Uses 3 l water, for cooking macaroni · 1 tbsp salt, for macaroni water · 1 tbsp oil, for macaroni water

5. 5

   Step 5: Add the 200 g dry macaroni to the boiling bath from step 4. Boil for about 10 minutes with the lid slightly ajar, watching for boil-over.

   Cover macaroni off heat · 10 minUses Boiling salted macaroni water and oil · 200 g dry macaroni

6. 6

   Step 6: Turn off the heat under the macaroni pot from step 5 and cover fully for 15 minutes. Test a piece: it should be cooked through without a white chalky centre. If needed, boil again for about 5 minutes and recheck. Drain the cooked macaroni, discard the cooking water and keep the pasta covered for prompt assembly.

   Check and drain macaroni · 15 minUses Macaroni and its hot cooking bath

7. 7

   Step 7: Heat the separate 2 tsp broth oil in a wok over medium-high heat. Add 1 tsp chopped garlic and fry until aromatic. Bring the separate 1½ l broth water to boiling in another pot or kettle, ready for step 9.

   Uses 2 tsp oil, for frying shells and garlic · 1 tsp chopped garlic, for broth · 1½ l water, bring to boiling before adding to the shells

8. 8

   Step 8: Add the drained heads and shells from step 3 to the garlic and oil from step 7. Fry over high heat for about 5 minutes, stirring and pressing the heads gently with the spatula to release their juices.

   Add boiling broth water · 5 minUses Wok contents only, excluding the separately heated broth water · Shells and heads only, excluding prepared herb garnish and rinsing water

9. 9

   Step 9: Carefully pour the 1½ l boiling broth water from step 7 over the fried heads, shells and aromatics from step 8. Return to a boil, reduce to medium-low and simmer for 10–15 minutes.

   Check prawn broth · 10 minUses Fried prawn heads, shells, garlic and oil · All 1½ l separately heated water, excluding the wok aromatics

10. 10

    Step 10: Strain the broth from step 9 through a sieve into a clean pot, discarding the heads and shells.

    Uses Simmered prawn-shell broth

11. 11

    Step 11: Bring the strained broth from step 10 to a boil. Season initially with 1–2 tsp light soy sauce; taste and add the separate to-taste salt and optional extra light soy sauce only as needed.

    Uses Liquid only, excluding spent shells and heads · 1–2 tsp light soy sauce, initial broth seasoning · Salt, to taste for broth · Additional light soy sauce, only if wanted after the initial seasoning

12. 12

    Step 12: Add all the chilled marinated pork from step 1 to the boiling seasoned broth from step 11 and separate the cubes. Boil for about 5 minutes, checking that the pork is cooked through and its centres reach 63°C; continue if needed.

    Check cooked pork · 5 minUses Boiling seasoned prawn broth · Chilled pork and its marinade

13. 13

    Step 13: Add the chilled marinated prawn meat from step 2 to the hot pork broth from step 12 and turn off the heat. Stir and let the prawns finish in the hot broth until pearly and opaque throughout. If carryover heat is insufficient, return the pot to gentle heat until they are fully cooked, then turn it off again.

    Uses Cooked pork in boiling prawn broth · Marinated cut meat only, excluding the reserved heads/shells and rinsing water

14. 14

    Step 14: After the pork reaches 63°C and the prawns in step 13 are fully cooked, keep the completed soup off the heat for at least 3 minutes.

    Assemble macaroni soup · 3 minUses Fully cooked prawn and pork soup

15. 15

    Step 15: Divide the drained cooked macaroni from step 6 between four serving bowls and pour the hot rested pork and prawn soup from step 14 over it. Serve promptly. If holding any cooked components for later, cool them promptly in shallow containers and refrigerate at 4°C or below; reheat held cooked meat, prawns and soup together to 74°C before serving.

    Uses Cooked pasta only, excluding its discarded cooking bath · Rested cooked pork and prawn soup

16. 16

    Step 16: Garnish the assembled bowls from step 15 with optional prepared spring onion or parsley from step 3 and the 3–4 tbsp ready crispy shallots if wanted. Serve hot.

    Uses Four assembled macaroni soup bowls · Spring-onion garnish only, excluding heads/shells, parsley and washing water · Parsley garnish only, excluding heads/shells, spring onion and washing water · 3–4 tbsp ready crispy shallots, optional garnish