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Garlic Shrimp Sotanghon

Sotanghon is a versatile ingredient that is used in several Southeast Asian dished. In the Philippines it is commonly used for pancit and noodle soup dishes.

Pancit is a name used for any dish that usually contains noodles. Pancit bihon is a type of pancit that uses bihon noodles. Pancit habhab uses local hand made rice noodles.

The toppings and garnishes for pancit vary from the most elaborate to the simplest. Vegetables, fried pork and smoked fish are only a small sample of ingredients that can be used.

Garlic Shrimp Sotanghon

Garlic Shrimp Sotanghon

Preparation time: 30 minutes
Cooking time: 30 minutes
Good for: 2 to 3 people


Garlic Shrimp Sotanghon Ingredients

Garlic Shrimp Sotanghon Ingredients

  • 250 grams Shrimp with shell
  • 250 grams Sotanghon (chinese vermicelli, cellophane noodles)
  • 100 grams chopped garlic
  • 50 grams minced shallots (spring onions)
  • 1 tablespoon annatto oil (optional)
  • 2 tablespoon fish sauce (patis)
  • 3 tablespoon cooking oil or pork lard


Heat 2 tablespoons of cooking oil in a wok or pan.

Stir fry shrimps with 1 tablespoon of fish sauce until cooked. Set aside to cool.

Garlic Shrimp Sotanghon Cooking

Garlic Shrimp Sotanghon - Cooking Shrimps

In the same pan, heat 1 tablespoon of cooking oil and then sauté garlic until light brown. Turn off heat once it starts to brown, the remaining heat in the oil will continue to cook it. Do not let the garlic get burnt.

Remove shell from the shrimps. Set aside meat and shells.

In a casserole add 1 cup of water and the shrimp shells. Simmer for 3 minutes.

Strain and set aside the broth.

Soak sotanghon in warm water until it becomes loose and flexible. Drain well.

Turn heat back on wok. Add softened sotanghon to the fried garlic.

Pour the shrimp shell broth and add the annatto oil to the pan.

Mix well until noodles have absorbed all the broth.

Adjust to preferred taste by adding fish sauce.

Cook for 3 minutes .

Serve topped with the shelled shrimp, minced shallots and a slice of calamansi or lime.


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