A twist to your usual palabok: this one is topped with soft-boiled eggs.
2 cups shrimp stock
fish sauce (patis), to taste
2 tablespoons achuete powder (annatto powder)
3 tablespoons cornstarch, diluted in water
20 grams spring onions, divided into two
250 grams smoked fish (tinapa)
1/4 kilo shrimp, boiled and peeled
cooking oil, for frying
15 grams vermicelli (sotanghon) noodles
1-2 egg, soft-boiled
Make the palabok sauce: boil shrimp stock, add fish sauce and anato oil. After a minute, add cornstarch and half of the chopped spring onions. Cook for 2 minutes then turn off heat.
Remove skin and bones of smoked fish (tinapa) and shred to pieces. Set aside.
Fry vermicelli noodles in cooking oil until crispy then immediately remove from the pan (will take just a few seconds to cook). Place crispy vermicelli in a large serving container.
Top vermicelli with smoked fish, soft boiled egg and sprinkle with remaining spring onions.
Pour the palabok sauce on top of the vermicelli just before serving.
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