Salted-Prawn Ramen

Ingredients

Method

1. Let’s make the Seasoned Egg

   1

   Pour the mentsuyu, sesame oil, and water into a plastic container. Mince the garlic and ginger, and chop the leek into rounds and then put both into the same container.

2. 2

   Put the eggs in a pot filled with water and heat to boiling. In the meantime, prepare a bowl filled with iced water for when the eggs are done boiling. Once at a rolling boil, boil for 3 minutes and then remove from heat. Cool and peel the eggs, and place them in the marinade for 1-3 days.

3. Let’s make the Shrimp Broth

   3

   Wash the shrimp shells. Place on a baking sheet in the oven and toast until lightly browned. Remove the shells from the oven and place in a pot with the water. Turn to medium-high heat and heat until boiling, and then reduce to medium-low heat and skim off any scum that forms on top. Boil for 30 minutes, and then strain. While straining, make sure to apply light pressure on the shells against the strainer.

4. 4

   Chop the chives into chunks about 4cm long. Cut the lettuce into 1cm strips.

5. 5

   Pour the soup mix from the shio ramen packet into a bowl and add the nam pla, lemon juice, and Chinese chili paste. Pour the shrimp broth from step 3 into a pot and add some water to reach the amount specified on the packet. Bring to a boil and then reduce to medium heat. Add the noodles and boil them per packet’s instructions. Add the minced Chinese chives a few moments before the noodles are done. Pour the broth and noodles into a bowl and then stir in the soup mix.

6. 6

   Decorate the top of the ramen with the Chinese BBQ pork slices, half of a seasoned egg, lettuce, and diced Chinese chives. Drizzle sesame oil on the cherry shrimp and then top the ramen with them as well, and you’re done! If you’d like, dip the shrimp crackers and/or tsukudani seaweed into the ramen broth to enjoy some different flavors!