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Asian - style Main dish

Pancit Palabok

0
15 Min
Intermediate

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

0.5 kg
Shrimp
3 tbsp
Vegetable Oil
3 cups
Water
4 cloves
Garlic
1 pc
Onion
2 tbsp
Ground Rice
1 tbsp
annatto with lye
2 tbsp
Fish Sauce
0.25 tsp
Ground Pepper
0.13 kg
Pancit Canton
0.25 cup
Tinapa Flakes
0.25 cup
Chicharon
1 tbsp
Toasted Garlic
1 tbsp
Onion Springs
2 pcs
Egg
8 pcs
Lime

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Nutrition Value

Information per serving
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Instructions

15 Minutes
Step1
0 Min
Sauté shrimp shells in oil. Crush shrimp heads to extract more flavor. Pour water and simmer for 10 minutes. Strain and set aside.
Step2
15 Min
Season shrimp with ¼ sachet of MAGGI® MAGIC SARAP®, sauté in oil and set aside. Sauté garlic, onion and ground rice in oil. Whisk in shrimp stock and annatto water. Season with remaining 1 ½ sachets of MAGGI® MAGIC SARAP®, fish sauce and pepper.
Step3
0 Min
Boil noodles in water. Drain and toss in the sauce. Transfer on a serving plate and top with sautéed shrimp, tinapa, chicharon, toasted garlic, spring onion and egg. Serve with calamansi.
Pancit Palabok

Step1 of 3

Sauté shrimp shells in oil. Crush shrimp heads to extract more flavor. Pour water and simmer for 10 minutes. Strain and set aside.

Pancit Palabok

Step2 of 3

Season shrimp with ¼ sachet of MAGGI® MAGIC SARAP®, sauté in oil and set aside. Sauté garlic, onion and ground rice in oil. Whisk in shrimp stock and annatto water. Season with remaining 1 ½ sachets of MAGGI® MAGIC SARAP®, fish sauce and pepper.

Pancit Palabok

Step3 of 3

Boil noodles in water. Drain and toss in the sauce. Transfer on a serving plate and top with sautéed shrimp, tinapa, chicharon, toasted garlic, spring onion and egg. Serve with calamansi.

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