Singapore-style Prawn Curry Noodles
4 servings
30 minutes
Singapore-style curry noodles with shrimp is a vibrant dish reflecting Singapore's culinary heritage. This combination of aromatic spices, tender shrimp, and silky rice noodles immerses you in the atmosphere of an Eastern street market. The curry gives the dish a rich, warm flavor with a hint of spiciness, while fresh vegetables—bell peppers, bean sprouts, and green onions—add crunch and freshness. The light sweetness of mirin balances the spicy notes, creating a harmony of flavors. This dish can be served on its own or accompanied by chilled white wine. Inspired by Chinese, Indian, and Malay cuisines, this recipe has become a symbol of Singaporean gastronomy where cultural fusion creates amazing flavor combinations.
1
In a large pot, bring 4 cups of water to a boil. Add salt and noodles. Cook for 2 minutes, stirring frequently. Then drain the water, rinse the noodles with cold water, and place them in a bowl.
- Salt: 1 tablespoon
- Rice noodles: 170 g
2
Meanwhile, clean the shrimp and remove the intestinal vein. Pat dry with paper towels and mix with half a teaspoon of curry. In a 30 cm diameter pan, heat 1 tablespoon of oil over medium-high heat. Add the shrimp and cook, stirring frequently, for 2 minutes until they are slightly browned. Transfer to a clean plate.
- Shrimp: 450 g
- Curry powder: 2.5 teaspoons
- Vegetable oil: 2 tablespoons
3
Pour the second spoon of oil into the pan and heat it over medium heat. Add thinly sliced shallots and bell peppers, along with 2 teaspoons of curry. Cook for 2 minutes until the vegetables are soft.
- Vegetable oil: 2 tablespoons
- Shallot: 3 heads
- Red sweet pepper: 1 piece
- Curry powder: 2.5 teaspoons
4
Add the minced garlic and fry for another 15 seconds. Then add the noodles, shrimp, bean sprouts, broth, soy sauce, mirin, and thinly sliced green onions. Stirring, cook for another 2 minutes to heat the noodles.
- Garlic: 2 cloves
- Rice noodles: 170 g
- Shrimp: 450 g
- Bean sprouts: 100 g
- Chicken broth: 0.8 glass
- Soy sauce: 0.3 glass
- Mirin: 2 tablespoons
- Spring onion: 15 g
