Served as starter. Non-vegetarian dish.

Singaporian

1 lb Shrimp, preferably fresh with heads on

3 Tablespoon Peanut Oil

3 Cloves of Garlic, crushed and chopped

1 1/2 inch piece of fresh Ginger, peeled and chopped fine

8 oz cooked Pork, cut into strips

1 cup Bean Sprouts

4 oz fine Noodles or Vermicelli

GARNISH

4 oz Crab Meat, flaked

1/4 Cucumber, peeled and diced

6 Scallions, chopped fine

First make the stock: remove shells and heads, if available, from shrimp. Put heads and shells, or just shells, into a large saucepan, and add 5 cups water. Bring to boil, then reduce heat and simmer 1/2 hour. Salt and pepper to taste. Remove from heat and strain. Set aside 3 1/2 cups of this broth. Now heat the oil in the large saucepan. When just smoking, add chopped garlic and ginger. Stir-fry one minute, or until golden. Add pork, deveined shrimp and sprouts; stir-fry 3 minutes. Pour the reserved broth back in and return to boil. Stir in noodles, cook 5 minutes or until done. Transfer to a large serving bowl and garnish with the crab, cucumber and scallions; serve piping hot.

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