This to me was the ultimate prawn noodles, on many levels - the broth, the crustacean (Langoustine), the meat (Iberico Pork Jowl); and the noodles (Japanese Somen).
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The broth was first fried with lots of prawn heads, under high intense heat, then mixed with the pork bone broth and cooked with szechuan chilli, fresh chilli, onions and belachan, so it's spicy and very prawny.
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And the langoustine, an ingredient that just screams luxury, more usually found at Fine-dining restaurants. Longqing uses wild-caught Mozambique Langoustine, whch is more tender, and has a stronger crustacean flavour.
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Longqing don't sell it on its own. But here's how to make a few bowls of these when you have steamboat there:
1. Order the spiced prawn soup as the steamboat base ($17).
2. Get the Langoustine ($9.80 each, min two pieces per order).
3. Cook some Iberico Pork Collar ($30), or Iberico Pork Jowl ($18), or just standard pork collar ($12);
4. Have it with Tang-O pictured ($7.80), or other vegetables ($5.80 onwards).
5. Choose your noodles ($1.50 onwards, Japanese Somen pictured).
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This way, besides a hearty steamboat meal with friends and family, you get this bowl of awesome prawn noodles too.
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Thanks owner @bigj_james for the treat!
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