Home made prawns mee soup Hae Mee (虾面汤)

Soup Stock:

 Prawn Heads and Shells 1 kg
500g Dried Shrimps (Haebee), soaked overnight
500g of pork bones ( Pre boiled for  2 hours in a slow cooker)
 10 Shallots chopped finely
10   cloves of garlic chopped finely
Light soya sauce
Dark soya sauce
Rock sugar 3 cubes
Sea salt
Chilli powder 2 tablespoon
Cooking oil 2 tablespoon

Methods:

Wash and dry the prawn heads and shells
Heat up your wok with cooking oil
Stir fried the shallots first then follow by garlic
Fry till fragrant
Then add in the dry shrimps. Fry till golden brown
Add in prawns shells first
Then follow by the prawns heads
After frying for about 20 mins, the shells should have reduced in size
And the nice prawn stock should appear.
Next, transfer all the shells and prawns stock
into the pork stock that you boiled earlier and continue on slow boil for another 3 to 4 hours.
After that, remove all the heads and shells
Blended the prawns head and shells into a coarse paste.
This is to extract the maximum flavour from the shells!
Transfer the strained liquid from the blended shells and
 the remaining soup stock into a huge stock pot to simmer and season!
Add  rock sugar, light soya sauce, dark soya sauce, sea salt, and chilli powder.
Leave soup stock to simmer and reduce to desired taste and consistency!

Noodles & Toppings:
Fresh Egg Noodles (Yellow Mee)
Kway Teow / Beehoon
Tiger prawns , Deveined
Lean pork loin / pork ribs
Fish cake
Kangkong
Beansprouts

Garnishes:
Fried port lard
Fried shallots crisps
Chilli powder
Spring onions

Methods:
blanched and precooked all the prawns, fishcake and ribs in the soup stock in order to flavour the soup as well as retain the sweetness of the ingredients.
Noodles and Kway teow can be preboiled
Vegetables  like beansprouts and kangkong can be blanched in another pot of boiling water or steamed.
Arrange the noodles into a bowl and all other cooked ingredients.
Add in the yummy prawn stock
Add in your favourite garnishes
Enjoy your hardwork labour .