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Ingredients
500g Kang Kung aka Water Spinach (boil prior to serving)
500g Bean Sprout (boil prior to serving)
Shells and Heads remove from 2kg prawns (small prawn with red and black stripes)
500g Prawn Meats (shell and head removed)
450g Pork Belly
50g Palm Sugar
300g Home Made Chili Paste
100g Dried Shrimps
Hard Boil Egg
3 Litre of water & 250ml of water
Stir fry garlic (optional)
Salt (optional)

Step 1 Stir Fry
- Preheat cooking oil at medium heat
- Add dried shrimps and stir fry until fragrant
- Next, Add home made chili paste and stir fry until fragrant
- Add palm sugar and stir fry until fragrant
- Set aside chili paste when done leaving the palm sugar
- Add in prawn shells and heads and stir fry to mix well
- Pour 250ml of water and mix well
- Let it simmer for about 1 minute before transfer into a pot

Step 2 Boil
- Preboil 3 litre of water in a pot
- Slowly add in cooked prawn shells and heads into the pot
- Cover and let it simmer for at least 45 minutes under low heat
- Then, remove the prawn shells and heads from the broth
- Once done, add in pork belly
- Cover and let it simmer for 15 minutes under low heat
- 15 minutes later, set aside the pork belly
- Once done, add in stir fry home made chili paste and mix well
- Bring to boil and ready to serve
- Boil vegetables prior to serve

Step 3 How to serve
Boil your favourite noodles
Add sliced pork belly, boiled vegetables, prawns on top
Add a scoop of chili paste and hard boiled egg
Dress stur fry garlic on top and pour in the broth

*Our home made chili paste comes with onion,garlic and ginger.
Recipe available here
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