Prawn Noodles AKA 虾面

Do you always discard the heads and shells of the prawns when you do not need them in your cooking? Don't!

Clean and save them up in a zip-lock bag in your freezer. They can make delicious broth for prawn noodles. I always save mine till they fill up the entire bag before cooking this recipe. (which is about 800g or more)

If you are one of those who seldom buy and eat a lot of prawns yet hope to try this recipe out, you can still do it. Substitute with 2 flower crabs instead. Just pound the crabs and wrap them up in a cheesecloth/ muslin cloth before cooking.

Ingredients
1 small packet of cooked yellow noodles (aka hokkien noodles)
800g of prawn heads and shells
250g of pork soup bones (parboiled)
100g of pork (parboiled and sliced)
50g of beansprouts (blanched)
6-8 prawns (parboiled)
1 fried fish cake (sliced)
2 tablespoons of minced garlic
1 tablespoon of dark soya sauce
Salt
Sugar

Preparation
In an well-oiled pot, stir fry the garlic till fragrant.
Add in the prawn heads and shells and continue cooking till they changes color and start to brown.
Pour in 1 litre of water and bring to a boil.
Toss in the soup bones and simmer for another 45 minutes.
Add in dark soya sauce, salt and sugar to taste.
When ready to eat, blanch the yellow noodles.
Top the blanched noodles with beansprouts, prawns, slices of meat and fishcake.
Ladle hot soup over the bowl of noodles.
Garnish with fried shallots before serving. (optional)