Prawn Mee Soup - cooking recipe

Ingredients

For the stock
1 kg spareribs
500 g pork belly
3 chicken bones, cleaned
600 g flower crabs, shells removed,halved and cleaned
600 g prawns, shelled
2 tablespoons curry powder
1/2 teaspoon salt
2 tablespoons oil
500 ml water (4 litres water)
50 -75 g rock sugar
Seasoning
1 tablespoon salt, to taste
50 -75 g rock sugar
900 g fresh yellow noodles (or any noodles you like to use)
250 g bean sprouts
3 hardboiled egg, shelled and quartered
shallot, crisps
Chilli oil
4 -5 tablespoons chili paste
6 shallots, pounded
3 cloves garlic, pounded
4 -5 tablespoons oil
1 teaspoon salt

Preparation

Put spareribs, chicken nones and water into a deep stockpot.
Bring to a boil and simmer for 1-11/2 hours.
Halfway through, add belly pork and cook until meat is just cooked through.
Remove and slice the meat thinly then put aside for use as garnishing.
Boil crabs and prawn shells in 500ml water then simmer for 10-15 minutes.
Strain stock and add to main stock.
Add rock sugar and salt and bring to a boil to dissolve sugar.
Marinate shelled prawns with curry powder.
Heat 4-5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic.
Dish out and set aside for use as chilli oil and paste.
Add 2 tablespoons oil to remaining chilli oil in wok and stir-fry marinated prawns until just cooked.
Remove and set aside.
To serve, put noodles, bean sprouts into a noodle strainer.
Scald in a pot of boiling hot water for a minute then drain off excess water.
Place into soup bowls.
Top up with the main stock and with a quarter slice of hard-boiled eggs, sliced belly pork, cooked prawns, chilli oil, chilli paste and shallot crisps.