Pansit Palabok Rice Noodles with Shrimp Sauce

Ingredients

• ½ cup (1 stick/115 g) unsalted butter
• ¾ cup (95 g) all-purpose flour
• 2 to 3 cups (480 to 720 ml) warm shrimp stock (recipe follows)
• Fish sauce
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 pound (455 g) raw jumbo shrimp, shells removed and reserved, shrimp halved lengthwise and deveined
• 1 pound (455 g) squid bodies, cut into thick rings
• 1 pound (455 g) palabok noodles (or rice noodles), cooked, drained, and kept warm
• ¼ cup (25 g) crushed pork rinds
• 1 cup (300 g) diced smoked tofu
• ¼ cup (2.5 g) tinapa or bonito flakes
• 1 lemon, cut into quarters
• 2 tablespoons vegetable oil
• 1 large white onion, sliced
• 2 tablespoons minced garlic
• Shrimp shells from 1 pound (455 g) shrimp
• ½ cup (140 g) annatto seeds
• 4 ounces (115 g) crab paste with bean oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon fish sauce
• 3 bay leaves
• 2 tablespoons whole black peppercorns

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