Prawn Mee Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    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)
  • 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
Advertisement

DIRECTIONS

  • Put spareribs, chicken nones and water into a deep stockpot.
  • Bring to a boil and simmer for 1–1½ 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.
Advertisement