Palabok
Indulge in the flavors of authentic Filipino cuisine with Palabok, a vibrant noodle dish bursting with savory and tangy notes. This crowd-pleaser starts with tender rice noodles, smothered in a rich shrimp-based sauce infused with annatto powder for its signature golden hue. Topped with delicate shrimp, crunchy crushed pork rind (chicharon), sliced hard-boiled eggs, and a sprinkle of fresh green onions, each bite is a delightful medley of textures and flavors. Finished with a squeeze of calamansi or lemon for a zesty kick, Palabok is perfect for family gatherings or celebratory meals. Quick enough to prepare in just an hour and serving up to six, this recipe is your gateway to enjoying a Filipino classic right at home. Perfectly balanced, visually stunning, and utterly delicious—Palabok is sure to impress!
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Recipe Information
Ingredients
- 500 grams Rice noodles
- 250 grams Shrimp
- 100 grams Pork rind (chicharon), crushed
- 3 pieces Hard-boiled eggs, sliced
- 1 bunch Green onions, chopped
- 5 cloves Garlic, minced
- 1 tablespoon Annatto powder
- 2 tablespoons All-purpose flour
- 2 tablespoons Fish sauce
- 0.5 teaspoon Ground black pepper
- 4 cups Water
- 2 pieces Lemon or calamansi, sliced
- 1 piece Shrimp broth cube
- 2 tablespoons Cooking oil
Instructions
Soak the rice noodles in warm water for 15 to 20 minutes until soft. Drain and set aside.
Peel and devein the shrimp, saving the shells. Set the shrimp aside.
In a pot, bring 4 cups of water to a boil. Add the shrimp shells and a shrimp broth cube, simmer for 15 minutes to extract flavor. Strain, discard shells, and reserve the broth.
In a large pan, heat 2 tablespoons of cooking oil over medium heat. Sauté the minced garlic until golden brown, then add the shrimp and cook until pink. Remove and set the shrimp aside.
To the same pan, add the annatto powder, flour, and fish sauce. Stir to form a paste.
Gradually add the reserved shrimp broth while stirring consistently to create a smooth sauce.
Continue cooking the sauce until it thickens, about 5 to 7 minutes. Adjust seasoning with ground black pepper.
In a large pot, bring water to a boil. Cook the drained rice noodles for 2 to 3 minutes. Drain and place on a serving platter.
Pour the shrimp sauce evenly over the noodles.
Top with cooked shrimps, crushed pork rind, sliced hard-boiled eggs, and chopped green onions.
Serve with lemon or calamansi slices on the side.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 7462 mg | 324% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.2 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 592 mg | 46% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
