Recipe Ingredient
- 600g mee
- 250g meehoon
- 600g prawns
- 3kg chicken bones or pork-rib bones (optional)
- lkg flower crabs, shelled and cut into halves
- 2 pieces rock sugar
- Grind together:
- 5 dried chillies
- 1/3 cup shallots
- 5 cloves garlic
- Garnishing:
- 200g water convolvulus (kangkong), blanched
- 150g cooked meat, sliced thinly
- 2 hard boiled eggs, quartered
- 150g beansprouts
- Fried shallot crisps
- Cooked prawns
- Chilli oil
Instructions
- Simmer chicken bones and rib bones (optional) for about 30 minutes in water to make the stock. (if rib bones is used save the meat for garnishing.)
- Shell prawns. Wash prawn shells and heads and flower crabs and boil in a little water. When boiled, strain prawn and crab stock into the meat stock. Boil the shelled prawns and save the water to add into the main stock.
- Fry the ground chillies, shallots and garlic in 3-4 tbsp cooking oil till aromatic. Then pour into the main stock and simmer over a slow fire till ready for serving.
- To serve, scald required amounts of beansprouts, kangkong and mee or beehoon and place them it into a bowl. Scoop generous ladles of soup over the mee and beehoon and vegetables.
- Garnish with meat, prawns and hard-boiled egg slices. Sprinkle some fried shallot crisps and serve with chilli sauce and a dash of chilli oil.
- To make chilli oil: Stir-fry 2 tbsp chilli boh with 1/2 cup cooking oil till fragrant and aromatic and oil rises to the top. Add a pinch of salt and set aside.
