Prawn Mee

20 Prawns
2cm width of balachan
1 packet of noodles
1 bunch of kangkong
1 packet of taugey
rack of Pork ribs
fried shallots



Deshell and remove heads of prawns, set aside meat.

Dry fry the shell and head *without burning* - on low heat. Until water content is evaporated, add oil and balachan, fry.

When balachan is fried till fragrant, add water to melt. Once water boils, add ribs. Simmer stock for 2 hours.

Add the rest of ingredients (Prawn, noodles, vegetables) to stock and cook.

Sprinkle shallots, serve