Prawn Mee Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 kg spareribs
• 500 g lamb 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
• 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
• 4 -5 tablespoons chili paste
• 6 shallots, pounded
• 3 cloves garlic, pounded
• 4 -5 tablespoons oil
• 1 teaspoon salt

Recipe

• 1 put spareribs, chicken nones and water into a deep stockpot.
• 2 bring to a boil and simmer for 1–1½ hours.
• 3 halfway through, add belly lamb and cook until meat is just cooked through.
• 4 remove and slice the meat thinly then put aside for use as garnishing.
• 5 boil crabs and prawn shells in 500ml water then simmer for 10–15 minutes.
• 6 strain stock and add to main stock.
• 7 add rock sugar and salt and bring to a boil to dissolve sugar.
• 8 marinate shelled prawns with curry powder.
• 9 heat 4–5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic.
• 10 dish out and set aside for use as chilli oil and paste.
• 11 add 2 tablespoons oil to remaining chilli oil in wok and stir-fry marinated prawns until just cooked.
• 12 remove and set aside.
• 13 to serve, put noodles, bean sprouts into a noodle strainer.
• 14 scald in a pot of boiling hot water for a minute then drain off excess water.
• 15 place into soup bowls.
• 16 top up with the main stock and with a quarter slice of hard-boiled eggs, sliced belly lamb, cooked prawns, chilli oil, chilli paste and shallot crisps.