Serves 4
20 fresh whole prawns (the shells and heads have to be saved)
1 big fish cake, cut into slices
4 cups bean sprouts
4 large handfuls fresh egg noodles
For the stock:
About 550g prawn heads and shells
(use the ones from the fresh 20 and ones you've collected in the freezer from previous meals)
Pig's tails or pork ribs (about 600g), chopped into chunks
1 handful ikan billis (dried anchovies), washed and strained
1 handful of dried prawns, washed and strained
1 large carrot, cut into chunks
2 red onion, cut into wedges
8-10 cloves garlic
5 slices ginger
1 pot of boiling water (water should be enough for 4 bowls, plus 2 extra bowls)
* Optional tsao tsing wine
To taste:
4 teaspoons sugar
1 tablespoon soy sauce
Salt & pepper
To garnish:
Spring onions, chopped
Fried garlic ( you can make yourself or buy from a jar)
Chili powder
1. Peel the 20 prawns and reserve the heads and shells. (Works out to about 5 prawns each)
2. Bring a pot of water to a boil and add in the pig's tails. Boil for about 2 minutes and discard the water and rinse the tails in cold water, removing any dirt.
3. Fry the dried shrimps, ikan billis in some oil till fragrant, then add the garlic, ginger and onions. Stir fry for a while and then dump in the fresh prawn heads and shells, plus the others that you've reserved in the freezer.
4. Take your time to fry the shells, they will take a while before they all turn slightly brown and fragrant. Once it turns slightly brown and the shells have reduced in size, add a splash of tsao tsing wine (optional). Be sure not to burn them because that will leave a really horrible taste in the soup.
Note: Open all your windows and turn on the fans while doing this process!
5. Add the boiling water and pig's tails and carrots, and bring to a boil. While boiling, keep removing the scum. Once that subsides, turn the heat down to low on the smallest flame possible and simmer for 1 hour, covered.
6. After 1 hour, drain the stock to another pot through a sieve. Pick out the pigs tails and put them back into that drained stock. Try to squish as much stock out of the prawns as possible through the sieve. Discard the shells.
7. Add in the sugar, soy, salt and pepper to your own taste and simmer on low for another 1 hour, covered.
8. Boil the bean sprouts in water and a bit of salt till it's still crunchy but tender. Drain and set aside.
9. To serve, bring a separate large pot of water to a boil with some salt. Boil the fresh noodles for about 2-3 minutes. Drain and immediately immerse in cold water. Drain again.
10. With a strainer or a kitchen spider, cook the prawns and fish cake in the stock for about 2 minutes. Remove and set on a plate.
11. With a strainer or spider, quickly blanch the noodles in the stock to give it flavour. Drain and divide into 4 bowls.
12. Arrange the prawns, fish cake and bean sprouts on top of the noodles and pour over the hot stock.
13. Garnish with spring onions and fried garlic. Chili powder is optional.You can serve this with a fresh sliced red chilies in soy sauce for dipping the prawns and fish cake into.
14. Also, reserve the pigs tails or pork ribs and serve those up if you like. Some people love to eat the tails (I do!) If you can't stomach them, discard them!
* This is my own recipe. I've made this about 10 times in my life and almost all of them have tasted different, but this time is by far the best. You really do need the pig's tail. In Singapore they can be found in most wet markets, but I'm sure in the west your local butcher will be able to give them to you - maybe even for free!!
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