Philippine  Rice Noodles & Prawns (pancit Palabok) Recipe

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Philippine Rice Noodles & Prawns (Pancit Palabok)

Baby Kato


This recipe has been posted here for play in CQ3 - Philippines. Found at website:

Pancit Palabok combines the quintessential flavors of the Philippines in one succulent stir-fried seafood and noodle dish. The addition of Tsitsaron (crisp fried pork rinds) adds a wonderful flavor and texture and hints at the Spanish influence on the cuisine.

Note: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C.

All herbs are fresh and vegetables are medium size and peeled.

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50 Min
55 Min
Stove Top


250 g green prawns, peeled, deveined, heads and shells reserved
500 g dried filipino rice noodles (lug lug)
2 tbsp vegetable oil
1 celery stalk, cut into 1 cm dice
1 small carrot, peeled, cut into 1 cm dice
2–3 garlic cloves, finely chopped
1 large brown onion, cut into 1 cm dice
2 litres (8 cups) water
2 tsp annatto seeds
60 g cornstarch, mixed with 60 ml (¼ cup) water
300 g whole baby squid, cleaned, cut into rings and tentacles
600 g mussels, steamed open, meat removed
8 eggs, boiled for 5 minutes, refreshed in iced water, peeled and quartered
5 spring onions, finely sliced
8 calamansi, halved may substitute with lemon or lime juice


300 g tsitsaron
200 g smoked mullet, skin and bones removed
1 tbsp vegetable oil
2–3 garlic cloves, finely chopped
1 large brown onion, cut into 1 cm dice


1To make the sauce, preheat the oven to 220°C. Place the reserved prawn heads and shells on a baking tray and roast for 10 minutes.
2Meanwhile, soak the noodles in cold water for 5 minutes, then cook in boiling water for 5 minutes.
3Drain, refresh under cold running water and set aside.
4Heat 1 tbsp of the oil in a small heavy-based saucepan over high heat. Add the celery, carrot and half each of the garlic and onion, and sauté for 5–6 minutes, or until translucent. Add the roasted prawn heads and shells, lightly crushing them to release extra flavour. Add the water and simmer for 20 minutes. Add the annatto seeds and simmer for another 10 minutes.
5Strain the stock, discarding solids, into a clean pan over medium heat. Whisk in the cornstarch mixture and simmer for 1 minute, or until slightly thickened. Remove from the heat.
6To make the tsitsaron crumbs, place the tsitsaron in a food processor or blender and process until it resembles coarse breadcrumbs. Transfer to a bowl, then repeat with the smoked mullet.
7Heat the oil in a frying pan over high heat. Cook the garlic and onion for 5–6 minutes, or until soft and translucent, then add the crumbed tsitsaron and mullet. Reduce heat to medium and stir for 5 minutes. Transfer to a small bowl and set aside to cool.
8Heat a wok over high heat until hot, then add the remaining 1 tbsp of oil. When very hot, add the squid and prawns and toss until just opaque. Add the mussels and cook for another 30 seconds.
9Remove from the wok and set aside.
10Add the blanched noodles and 60 ml (¼ cup) of the sauce to the hot wok and toss until heated through and well combined.
11Stir in half of the tsitsaron mixture, then transfer to a large plate and sprinkle remaining tsitsaron over mixture.
12Top with seafood, eggs and spring onions. Spoon over a little more sauce and serve with calamansi.

Calamansi is a small citrus fruit from the tree of the same name which is native to the Philippines. The juice tastes like a cross between lemon and mandarin. Substitute with lemon or lime juice if it’s unavailable.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Seafood
Regional Style: Filipino