Pancit Palabok (Filipino Rice Noodles with Shrimp Sauce and Toppings)

Instructions

1. Peel the shrimp and keep the shells and heads. Heat 1 tablespoon of the oil in a pot over medium heat and fry the shells for 3 to 4 minutes, until pink and fragrant. Add the water, bring to a boil and simmer for 20 minutes, then strain. You should have about 700 ml (3 cups) of stock.
2. Poach the peeled shrimp in the hot stock for 1 to 2 minutes, until pink and opaque. Lift them out and set aside, keeping the stock hot.
3. In a wide pan, heat the remaining oil and cook the onion and garlic for 3 minutes. Add the ground pork and cook, breaking it up, for 5 to 6 minutes, until browned.
4. Pour in the shrimp stock, the strained annatto water and the fish sauce. Bring to a simmer, then stir in the rice flour mixture and cook for 4 to 5 minutes, stirring, until the sauce coats a spoon and is a bright golden orange.
5. Season with the pepper. Taste it, because it should be savory with a mild sweetness. Keep it warm.
6. Cook the rice noodles in boiling water for 3 to 5 minutes, or according to the package, until tender but not soft. Drain, rinse briefly with cold water and drain again.
7. Pile the noodles on a large platter and pour the hot sauce over them. Arrange the shrimp, smoked fish, egg quarters and scallions over the top.
8. Sprinkle with the pork rinds just before serving. Serve with calamansi wedges and toss everything together at the table.

Tips

• The sauce should be thick enough to cling to the noodles, so cook it until it coats a spoon. If it thickens too much while waiting, loosen it with a splash of hot stock.
• Add the crushed pork rinds at the table, so they stay crisp instead of going soft in the sauce. Annatto gives color but little flavor, so a pinch of turmeric and paprika can stand in.