Crispy Palabok

Ingredients for Crispy Palabok

• 250 g bean thread vermicelli (mung bean-based)
• Oil, for cooking and frying
• 150 g crab meat
• 50 g crab fat
• 150 g minced pork (25% fat)
• 1/2 cup smoked fish, flaked
• 2 tablespoons annatto powder
• 4 tablespoons cornstarch
• 4 cups water
• 4 cloves garlic, minced
• 3 shallots, minced
• Fish sauce, to taste
• Shrimp
• Small squid
• Crushed pork crackling (chicharon), optional
• Spring onions, chopped
• Hard-boiled eggs, sliced
• Lemon, sliced

How to cook Crispy Palabok

1. 1.Boil water; cook shrimp and squid 1 1/2 to 2 minutes. Drain, reserving the cooking liquid.
2. 2.Blend crab meat, crab fat, reserved liquid, annatto powder, and fish sauce for 1 minute.
3. 3.Sauté garlic and shallots in oil. Add minced pork and cook 3 minutes, then add crab mixture and smoked fish.
4. 4.Mix cornstarch with a little water; stir into sauce. Boil and simmer until thickened, adding water if needed.
5. 5.Heat frying oil to 180°C. Fry vermicelli in 50 g batches for 2 to 3 seconds per side until puffed; drain.
6. 6.Arrange noodles with seafood, chicharon, spring onions, eggs, and lemon. Pour sauce over just before serving.