Prawn Mee Soup

This recipe was shared by Manqi... Thanks babe, its DELI!!! From Women's Weekly August edition

PREP 1 HOUR
COOK 2 HOURS
SERVES 6

Ingredients
:: 1 kg medium or large prawns
:: a cup oil
:: l tbsp dried shrimp paste (belacan)
:: 5 litres water
:: 500 g pork ribs
:: 300 g pork bones
:: Salt and fish sauce. to taste (optional)
:: 1 kg noodles of your choice (yellow mee, beehoon, etc)
::100 g kang kong
:: 100 g bean sprouts
:: Fish cake, fried and sliced
:: Fried shaliots
:: Pepper, to taste

Directions
1) Steam prawns for about 3 mins till opaque and cooked Allow to cool before removing shells. Set aside. Reserve shells.
2) Heat l tbsp oil in a wok over medium fire. Fry belacan briefly till fragrant. Add reserved prawn shells and remaining oil. Stir-fry for 10 mins.
3) Remove prawn shells from wok, Keep shells and pick out the heads to blend in a food processor with 3 tbsps water. Place pounded mixture in a cloth bag.
4) Bring 3 litres water to a boil in a pot.
5) Immerse cloth bag of pounded prawn heads in it. Add reserved shells and boil gently for about an hour.
6) Meanwhile, scald pork ribs and bones in another pot of boillng water for 10 mins. Pour away water. Rinse ribs and bones in cold water.
7) Place pork ribs and bones in a deep pot. Pour prawn stock through a sieve, keeping shells and heads. Add sieved prawn stock to ribs and bones in the pot. Bring to a boil. Lower fire to a simmer.
8) Put prawan shells and heads into another clean pot. Add remaining 2 litres water and bring to a boil.
9) Gently simmer for another hall hour,Pour the second round of prawn tock [discarding shells and heads) nto the pork rib broth. Gently boil broth till pork ribs are soft. Adjust to
taste with a little salt and flsh sauce.
10) Blanch a portion of noodles, kang kong and bean sprouts in boiling water. Remove and place in a bowl.
11) Ladle stock and top with fish cake, steamed prawns and pork ribs.
12) Sprinkle shallots and pepper over.