To make this dish, it takes some time to save up the prawn heads. When I have saved a reasonable quantity, I will make the prawn stock. The critical element in this dish is the prawn stock, made by frying prawn heads in some oil, garlic, onions, ginger, dried chillies and chilli paste. Then add some water and let the stock simmer for an hour or two on low heat. Season with rock sugar, salt and pepper. The smell is mouthwatering. When stock is ready, strain to remove prawn heads etc into the pork stock.
|Prawn heads simmering for stock|
Other ingredients needed:
Mee hoon - soaked in water to soften
Kangkung or Water Convulvus
Hard boiled eggs
Prawns - shelled
Fishcake - sliced
Pork Loin - sliced
Sambal - I use Tean's Gourmet Prawn Mee Paste
Fried shallots to garnish
I am submitting this post as part of October 2012's Muhibbah Monday - organised by Test for Skewer,3 Hungry Tummies and Just As Delish.