Hokkien mee soup also call prawn mee soup.

Ingredients:

0.6 kg/ 1 kt
0.6 - 0.9 kg / 1 kt- 1 1/2 kt
160 g
0.6 kg/ 1 kt
300 g/ 1/2 kt

Garnishes:
100 g/ 4 oz
30
1-2
 

Soup Stock:
300 g/ 1/2 kt
2.28 liters/ 80 oz
300 g/ 1/2 kt
4
2 tsp
1/2 tbsp
2 tsp
1 tsp
1 tsp
1 tsp
 

medium size prawns
fresh yellow noodles (Hokkien mee), parboiled
rice vermicelli (beehoon), parboiled
bean sprouts, parboiled
kangkong or ong choy, parboiled slightly

pork fat, cut into small cubes & fried crisp
shallots (bawang merah), sliced & fried
fresh red chilies, sliced
soy sauce

pork rib bones or pork
water
pork skin (1 pork tail)
dried chilies, pounded
sugar
salt
monosodium glutamate
peppercorn
dark soy sauce
light soy sauce
 

Directions:

1. To Cook: Heat a frying pan until very hot, Stir-fry the pork fat and then remove when it is crisp. Over a medium fire, stir-fry the sliced shallots in the pork oil until golden brown, and then remove. In the remaining oil, fry the pounded chilies and then the pork rib bones (or meat, tail, and skin) over a high fire. Remove the pork and place in a soup pot.  Add more pork oil if necessary, stir-fry the prawns with shells, and then add the stock water. Remove the prawns when cooked, plunge in cold water, and peel. Return the prawn shells to the stock, boil for 10 minutes, and then strain into the pot with the pork bones. Bring the stock, 2 tsp sugar, 1/2 tbsp salt, 2 tsp monosodium glutamate, 1 tsp peppercorn, 1 tsp dark soy sauce and 1 tsp light soy sauce and bones to boil and simmer until the pork is cooked, about half an hour. (cool and slice the pork).

2. To Serve: Prepare serving bowls. Place the bean sprouts and kangkong on the bottom with the noodles on top. Garnish with the sliced pork and prawns. Pour the strained, hot boiling soup over this. Serve the garnishes in small separate dishes.