Penang Hokkien Mee (Prawn Noodles)

Directions

• The Soup
• Clean the prawn heads and shells, drain thoroughly. Heat some vegetable oil in a large pan or wok. Stir fry over medium heat. Add a few dried chiles and continue stir-frying until aromatic. Remove from heat.
• Add sufficient water to submerge the chicken carcass in a stockpot. Bring it to a boil. Skim off the scum floating on the surface from time to time.
• Cook the chicken thighs in the broth until fully cooked, fish out the chicken thighs and cut into slices.
• Add some rock sugar and simmer for three hours. Then remove the chicken carcass.
• Crush the stir fried shrimp heads with mortar and pestle. Now return the crushed head to the broth and continue to simmer for an hour.
• Season with salt and strain the broth.
• Assemble the prawn mee
• Remove the yellow noodles from the packet, then rinse it thoroughly with plenty of water and drain.
• Soak the rice vermicelli in water for half an hour and drain.
• Place the kangkung, beansprouts, yellow egg noodles, and rice vermicelli in a wire mesh strainer and blanch in boiling water for one and a half minutes. Drain and pour the vegetables and noodles into the serving bowl.
• Arrange the cooked prawn, chicken thighs, fish cake slices, and half of the hard-boiled egg on top of the noodles.
• Ladle the boiling prawn broth into the bowl. Sprinkle the fried shallots and scallions on top to garnish. Place the sambal in a soup spoon and serve along with the prawn mee.