Recipes

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Ingredients:

1 pack shirataki noodles

1 1/2 tbsp annatto powder

3-4 cloves of garlic, minced

1 small onion, minced

4-6 pcs shrimp, peeled and deveined, set aside the heads

2 cups of water

2-3 tbsp cooking oil

2 tbsp fish sauce (or crab sauce)

1 tbsp dried small shrimps or “hibe”

1/8 tsp ground pepper

1/2 cup almond flour

1 whole egg, slightly beaten

Process:

  • Drain shirataki noodles from packaging and rinse. Boil for 2 minutes, drain fully and then, set aside.
  • Blend the shrimp heads with 2 cups of water. Drain on a strainer and set juice aside.
  • In a saucepan, sauté garlic, minced onion and dried shrimp in 2 tbsps. of cooking oil. Add the 4 (to 6) pcs of shrimp, cook until the entire mix is orange in color and then set aside. This will be the palabok topping.
  • Mix the juiced shrimp heads, fish sauce, pepper and annatto powder. Simmer for 2-3 minutes.
  • Add the almond flour little by little while stirring constantly. Add the beaten eggs and stir until the sauce thickens further and is ready to serve.
  • Pour your desired amount of sauce onto the cooked shirataki noodles. Garnish with minced spring onions, roasted garlic, ground chicharon, and shrimp.

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