Prawn Noodle Soup (Version 2)

Ingredients:

20 large prawns (peel & devein, shell set aside)

4 tbsp olive oil/cooking oil

50g dried anchovies (I used 2 cube fish knorr)

3 cloves garlic ~ minced

12 cups water

4 cloves

5 black peppercorns

1 star anise

1 tbsp dark soya sauce

1 tsp salt

1 tsp ground white pepper (I used ¼ tsp)

Garnish

250g yellow noodles

50g bean sprouts

50g Kangkong

2 fish cakes ~ sliced

Egg ~ boiled & halves

4 fresh chilies ~ sliced

Directions:

1. In a big pot, add olive oil/cooking oil & stir-fry the prawn heads & shells for about 8 mins on high heat until shells turn a deep orange & soften.
2. Add fish cube knorr & mix well, continue to stir-fry for 2 mins.   Then add minced garlic & fry another 3 mins.
3. Add water into the mixture.   Stir well & bring to a boil on high heat.   Add cloves, black peppercorns & star anise.   Lower the flame & let the stock simmer for 30 mins or more.
4. Sieve the stock to another big pot, to discard the shells.  On a low heat, add dark soya sauce, salt, rock sugar & pepper to the broth.   Stir well till the rock sugar dissolve.
5. In a bowl, add the blanched noodles, bean sprouts, kangkong, prawns & fish cakes.   Add prawn stock to the noodles.   Top with shallots & chilies.