Prawn Noodle Soup - Slow Cooker

Ingredients
24 medium/large prawns ~ do not discard prawn heads/shells
1 chicken bones
50g dried anchovies (aka ikan bilis)

3 cloves garlic ~ crushed/coarsely chopped
2 star anise
8 cloves
12-20 black peppercorns

1 tbsp dark soy sauce
2 tsp brown sugar
1 tsp salt
1 tsp of ground white pepper
4 tbsp cooking oil
6 cups of water or more

Yellow noodles / rice vermicelli
Kangkong vegetables
Bean sprout

Garnish
Fried shallot
Fresh chilies ~ julienne

Directions:

1. Wash & shell prawns with tail remained intact.  Cut a deep slit at the back of the prawns to devein; keep them refrigerated to reserve for later.  Then trim prawn heads.  Set aside the heads & shells for use in boiling soup base.
2. Blanch the chicken bone in a large sieve/strainer & pour hot water over it slowly.  Reserve for later.
3. Heat wok with 2 tbsp of oil over high fire.  Place & stir fry prawn heads & shells for abt 5 mins or until turn deep orange & strong fragrant.
4. Reduce heat to medium before adding dried anchovies & brown sugar to the shells, continue to stir fry for 3 mins.  Add garlic & stir fry for another 3 mins.
5. Add water to the mixture & return to high heat to bring to a boil.  When boiling add in star anise, cloves & black peppercorns.  Let it boil for 2 mins before adding dark soy sauce & pepper.  Mix all ingredients well, before heat off.  Transfer the broth to a slow cooker.  Add in the blanched chicken bone too.
6. Set slow cooker to auto/low shift.  Let the prawn soup & chicken bone simmer in slow cooker for as long as desired, till ready to serve.
7. About 10 mins before serving, stir in salt.  Scope out & discard the shells, anchovies & any surface scum.
8. Return prawn meat from refrigerator & blanch the prawn meat with boiling water till pinked.  Removed & set aside.  Discard & change to another pot of boiling water, blanch noodles, kangkong & bean sprout for about 2 mins.  Remove noodles & vegetables with a sieve/strainer & plunge into a large pot of cold/iced water for 5 sec.  Then return to the hot water again for another 5 sec.  This is to let the noodles remain springy & a little chewy.  Drain & divide into bowls.
9. Add cooked prawns & ladle broth into each bowl of noodles.  Garnish with shallots & hot chili.  Serve hot.