Hokkien Mee (Prawn Noodle Soup)

Recipe by: SH

Prep Time: 1 hr
Cook Time: 1 hr
Serving Size: 4

Tools: Strainer, blender, pots, pan, egg slicer

Ingredients:
1 packets of rice noodles
1 small packet of beansprout
2 lbs of shrimps (shell-on, head-on)
1 lbs of pork ribs
6 shallots
1 bulb of garlic
2 tbs of oil
8 eggs
8 tbs of fried red onions

Shrimp Marinate:
1/2 cup of light soy
2 tsp of white pepper
1/2 tbs of chili powder

Seasoning:
1/2 tbs of chili powder
1/2 tbs of msg
1/2 tbs of sugar
1 tbs of salt

Steps:

1. Soak rice noodles in water.
   
2. Boil shrimps in 2 quarts of water for 15 min. Keep broth.
   
3. Let it cool. Shell shrimps and keep both shells and shrimps.
4. Devein and halve shrimps.
5. Marinate shrimps.
   
6. Blend all shells and thicken broth with another 2 quarts of water.
7. Remove shallots and garlic skins.
8. Blend shallots and add it to broth.
9. Add pork ribs and all seasoning to broth.
   
10. Cook broth for 45 min.
11. Cook rice noodles for 20 min (or per packet instructions). Strain.
    
12. Cook beansprout for 3 min. Strain.
    
13. Boil eggs for 20 min. Slice them with an egg slicer.
    
14. Heat up 2 tbs of oil in a pan and stir fry the shrimps for 5 minutes.
15. Serve broth with noodles. Top it with shrimps, egg slices, beansprout, and fried red onions.