Prawn Mee Soup

Peel the prawns, reserving the shells and heads, then devein the prawns and set them aside.

Heat the vegetable oil in a large saucepan and fry the prawn shells and heads over medium heat for 3 minutes until pink and fragrant.

Add the water and pork ribs, bring to the boil, skim off any scum, then reduce to a simmer and cook for 45 minutes until the ribs are tender and a meat thermometer reads at least 90°C.

Strain the stock through a fine sieve, discarding the shells, then return the stock and rib meat to the pan and season with the fish sauce, dark soy sauce, salt and white pepper.

Bring the seasoned stock back to a simmer and poach the reserved prawns for 3 minutes until pink and just cooked through.

Fry half the sliced shallots in a little oil in a separate pan until golden and crisp, then drain on kitchen paper for garnish.

Blanch the egg noodles, rice vermicelli and beansprouts together in a separate pan of boiling water for 2 minutes, then drain and divide between bowls.

Ladle the hot prawn and rib soup over the noodles, top with the poached prawns, and finish with the crispy shallots and a drizzle of chilli oil.