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Pancit Luglug Recipe with shrimp and crackling pork

This Pancit Luglug recipe is also known as rice noodles with a medley of toppings and sauce. Luglog literally means to dunk in water.
Course Main Course
Cuisine Filipino
Keyword Pork, Shrimp
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people
Calories 378kcal
Author Joost Nusselder
Cost $20

Ingredients

  • 600 gr Rice stick (Luglug)
  • 250 gr shrimp, with heads
  • ¼ cup flour dissolved in 1 cup of water
  • 3 cups water
  • 2 tbsp Annatto powder dissolve in 1/2 cup of water
  • 2 tbsp fish sauce or to taste
  • 4 Boiled eggs
  • 8 pcs fish balls Thinly sliced
  • ½ cup smoked fish flakes
  • 75 gr pork crackling (chicharon) crushed
  • 100 gr firm tofu diced
  • 2 stalks spring onion
  • 3 cloves garlic
  • 1 medium onion
  • Cooking oil
  • Salt and pepper to taste

Instructions

  • Remove the shells and heads of the shrimps.
  • Pound the shrimp heads using a mortar and mash in 3 cups of water.
  • Strain the shrimp liquid and set aside.
  • In a large casserole, bring 10 cups of water to a boil.
  • Cook the noodles according to package instructions or until soft.
  • Rinse the noodles in cold running water. Drain well and set aside in a platter.
  • Heat oil in a pan. Add the garlic and onion, sauté for a few minutes.
  • Add shrimp, fish balls, tofu, and season with salt and pepper, sauté until shrimps are done. Set aside.
  • Put 3 cups of water in a saucepan, add annatto water, ground pepper, fish sauce and flour dissolved in water.
  • Simmer over medium-low heat, stir constantly for about 3 minutes or until liquid starts to thicken.

Notes

Cooking Tips
Cook the noodles according to package instructions.
You can add pork, crab meat, and squid.
Fry the smoked fish and flakes.
Serving Directions
Pour the shrimp sauce over the noodles and top with stir fried shrimp, fish balls, and tofu.
Sprinkle with smoked fish flakes and crushed pork crackling.
Garnish with spring onion and add the sliced hard-boiled eggs.
Serve with lime quarters.