-
Prep Time20 Mins
-
Cook Time30 Mins
-
Serv Size4
Crispy Palabok is a delicious twist on the traditional Filipino noodle dish, offering a satisfying crunch alongside the rich, savory flavors it’s known for. This Filipino recipe features thin rice noodles topped with a flavorful, shrimp-based sauce, garlic, and a variety of toppings such as crispy pork, chicharrón (fried pork rinds), hard-boiled eggs, and fresh scallions. What sets this version apart is the crispy noodles that provide an extra layer of texture, making each bite a delightful experience. Perfect for gatherings or as a hearty meal, Crispy Palabok is a must-try dish that showcases the bold, diverse flavors of Filipino cuisine.
Ingredients
Crispy Palabok
Nutrition
Per serving
- Daily Value*
-
Calories: 680 kcal
-
Protein: 35g
-
Carbohydrates: 50g
-
Fat: 35g
Directions
First, prepare the noodles: Soak the palabok noodles in water for about 10-15 minutes until soft. Drain and set aside. Heat oil in a deep pan. Deep-fry the noodles in batches until they puff up and turn crispy. Remove and set aside on paper towels to drain excess oil.
Now make the sauce: In a medium-sized pan, heat 2 tablespoons of oil. Sauté the garlic and onions until soft. Add the ground pork and cook until browned. Set aside. In the same pan, sauté the shrimp until pink and cooked through. Set aside. Using the same pan, pour in the shrimp stock, pork broth, and annatto water. Bring to a boil. Add the fish sauce and soy sauce for flavor. In a small bowl, dissolve cornstarch in water to create a slurry. Gradually stir it into the sauce, whisking continuously to avoid lumps. Simmer until the sauce thickens, about 5-8 minutes. Season with salt and pepper to taste.
Toppings and assembly: Fry the tofu cubes until golden brown and crispy. Set aside. Arrange the crispy fried palabok noodles on a large serving platter. Generously ladle the thickened palabok sauce over the crispy noodles. Top the noodles with the cooked ground pork, shrimp, tinapa flakes, crispy tofu, crushed pork cracklings, and slices of hard-boiled egg.
Garnish: Sprinkle chopped spring onions on top. Serve with lemon or calamansi wedges on the side.
