Pancit Palabok

4.22 from 50 votes

Pancit Palabok with rice noodles, flavorful shrimp gravy, and assorted toppings makes a delicious midday snack or main meal and is sure to be a family favorite. Perfect for gatherings and special occasions!

Prep Time30

Cook Time30

Total Time1

Course: main dish, Snack

Cuisine: Filipino

Servings: Servings

Calories: 440kcal

Author: Lalaine Manalo

Ingredients

For the Toppings

½ pound shrimp
canola oil
½ pound pork belly, diced
8 ounces firm tofu
½ cup tinapa flakes
1 head garlic, peeled and minced
1 cup pork cracklings (chicharon), crushed
4 hardboiled eggs, peeled and quartered
¼ cup green onions, chopped
calamansi or lemon, cut into wedges

For the sauce

shrimp heads ( reserved from peeling the shrimp)
5 cups water
¼ cup canola oil
2 tablespoons annatto seeds
⅓ cup flour
2 pieces shrimp bouillon
salt and pepper to taste

For the noodles

1 package (8 ounces) cornstarch or rice stick noodles

US Customary - Metric

Instructions

For the Toppings

Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.
In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.
Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into ¼-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.
In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
In a small pan over low heat, heat about ¼ cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.

For the Sauce

With a knife, coarsely chop reserved shrimp heads.
In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.
In a saucepot over medium heat, heat ¼ cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.
Add flour to the annatto oil and cook, stirring constantly, for about 1 minute or until smooth.
Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.
Add shrimp bouillon and stir until dissolved.
Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.

For the noodles

In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.
In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.

To serve

Place noodles onto serving plates. Spoon sauce over noodles.
Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.

Video

Nutrition