Crispy Pancit Nests with Garlic Shrimp

Method

1. Preheat the oven to 220 °C for 15 min. Meanwhile, soak the rice noodles in lukewarm water for 10 minutes, drain and snip into 6 to 8 cm lengths. Cut the carrot into fine matchsticks and shred the cabbage very finely. Brush the inside of a muffin tin generously with oil.

   Add in this stepThin rice noodles (bihon) 60 gCarrot 40 gCabbage 60 gCooking oil 1.4 tbsp

   oven

2. Heat 1 tbsp oil in a 26 cm frying pan over medium heat and stir-fry the carrot and cabbage for 1 min 30 sec. Add the stock, soy sauce and oyster sauce, turn up to high heat, and when it boils add the noodles and toss with tongs for 2 min 30 sec until all the liquid is absorbed. Transfer to a bowl and cool for 5 minutes.

   Add in this stepCooking oil 0.4 tbspChicken stock 150 mlSoy sauce 2 tspOyster sauce 2 tsp

   medium heat→high heat

3. Beat the eggs with the cornstarch, pour over the cooled noodles and mix thoroughly with your hands or chopsticks. Every strand should be thinly coated in egg so the nests hold together once baked.

   Add in this stepEggs 1Cornstarch 2 tsp

4. Divide the noodles between 6 muffin cups and press firmly over the base and sides with the back of a spoon to make nests with a hollow centre. Dab the tops with the remaining oil and bake in the oven for 18 min, until the edges are deep brown and crisp. Cool in the tin for 5 minutes, then ease them out with the tip of a knife.

   Add in this stepCooking oil ¼ tbsp

   oven

5. While they bake, mince the garlic. Melt the butter in a 22 cm frying pan over medium heat, fry the garlic for 1 min until fragrant, add the shrimp and cook for 2 min 30 sec until pink and curled. Turn off the heat and add a few drops of calamansi juice.

   Add in this stepGarlic cloves 2Butter 15 gRaw peeled shrimp (medium) 6Calamansi (or lime) ¼

   medium heat

6. Stir the rest of the calamansi juice into the mayonnaise. Pipe or spoon a little into each nest, top with a garlic shrimp, scatter with sliced spring onions and serve straight away.

   Add in this stepMayonnaise 2 tbspCalamansi (or lime) ¾Spring onions 1