LYNN: Prawn Mee Recipe

Stock ingredients:
1 big bowl of prawn heads and shells -cleaned and washed
3 litres of water
1 big onion
2 large tomatoes
2-3 pieces of rock sugar to taste
Salt and fish sauce to taste

Chili Paste:
30 dried chilies (deseeded and soaked and lightly boiled to soften)
10 shallots
5 cloves garlic
2 tbs dried shrimps, soaked to soften
6 tbs of cooking oil

1 pack of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)

Toppings:
1kg prawns (shelled and deveined)-mix fresh water prawn and sea prawn-your own choice
Some morning glory shoots (kangkong)-steamed
Some bean sprouts-steamed
Some cauliflower or broccoli-steamed
Some oyster mushroom-steamed
(# you can use any vege of your choice)
Some fried shallot crisps
Coriander sprigs, chopped

Method:
Blend the chili paste ingredients with a mini food processor until finely ground and well blended. Heat up the wok and add cooking oil. Stir fry the chili paste until frangrant. Remove from heat and set aside.

Add 3 litres of water into a pot of all the prawn heads and shells, onion and tomatoes and bring it to boil. Then simmer on low heat for about 2 hours or longer until the stock becomes cloudy. Strain the stock and transfer it into another pot.
Blend the prawn heads, shells, onion and tomatoes in the food processor. Strain the stock and add in the pot. Remove the orange "foam" forming at the top of the stock. Bring the stock to boil again and add in the chili paste. You can add more chili paste if you like it spicier.

In another pot, boil the shelled prawns in 500ml of water and remove once they turn pink. Add the stock produced into to other pot of stock and let it boil for about ten minutes. and simmer for another twenty minutes. (If you prefer the soup to be reddish in colour and thicker, add a can of Campbell's tomato soup.)

Add rock sugar, salt and fish sauce to taste. Turn off the heat.

To serve, place a portion of yellow noodles, rice vermicelli in a bowl. Ladle hot stock over. Top with boiled prwans, steamed vegetables and sprinkle with shallot crisps and chopped coriander sprigs. Serve immediately.