Pancit Palabok (Easy) Red Ribbon Copycat
Pancit palabok is an easy noodle dish to prepare with shrimp sauce, and topped with fried garlic, green onions, sauteed pork, chicharon (ground pork crackling) and a slice of hard boiled egg is delicious.
Equipment
- Wok
- Saucepan
- fine-mesh strainer
Ingredients
Noodles
- 1 package Rice noodles bihon
Sauce
- Shrimp heads taken from the 1lb of shrimp
- 5 cups water
- 2 tablespoon Annatto seeds
- ¼ cup Vegetable Oil
- ⅓ cup Flour
- 2 cubes Shrimp bouillon
- Salt and ground black pepper to taste
Toppings
- ½ lbs Shrimp peeled
- 2 heads Garlic fried
- 1 cup Vegetable oil
- Green onions garnish
- Chicharon
- 3 Hard boiled egg
- 2 Lemons wedged
Instructions
Noodles
- Prep: First soak the rice noodles in water for 15 minutes or until noodles are loosened. Drain well and set aside.
- Cook: Bring 6 cups of water to a boil in a pot over medium heat, add noodles. Cook for 2 minutes. Ensure the noodles are still firm.
Toppings
- Prep: Peel the shrimp, reserve the shrimp heads, this will be used in the sauce. Chop the garlic, the more garlic the better.
- Cook: Heat the pan or wok over medium-high heat. Add in garlic and oil, stirring frequently until the garlic becomes golden brown. This will take 5 to 7 minutes. Pour the contents of the saucepan into a strainer to remove the excess oil. Set aside for later. In the same pot where the noodles were cooked, bring 1 cup of water to a boil. Place the shrimp in a fine-mesh sieve to dunk the shrimp into the boiling water until it changes to a pink color. Set the shrimp aside.
Sauce
- Prep: Chop the shrimp heads coarsely with a knife.
- Cook: In a pot combine shrimp heads and water over medium heat. Bring to a boil, ensure to skim any foam that rises to the top. Lower heat and simmer for 15 minutes, then remove the shrimp heads with a fine-mesh strainer. In a pan heat canola oil over medium heat, add in annatto seeds and cook. Stir constantly. Add in the flour to the annatto mixture until smooth. Make sure there are no lumps. Slowly add in the shrimp stock stirring vigorously to prevent lumps. Bring to a boil and then simmer. Add in the shrimp bouillon and stir the mixture until it’s dissolved. Season with salt and ground black pepper to taste. Cook for about 5 minutes or until the sauce is thick, stir regularly.
Pancit Palabok
- Serve: Place noodles onto a serving tray or plate. Layer the sauce on the noodles. Top with chicharon, hard boiled eggs, fried garlic, shrimp, and green onions. Add lemon wedges for some extra zest to the dish.