Penang Hokkien Mee

Instructions

1. Prepare the prawn stock
   Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the prawn heads and shells, crushing them slightly to release the flavor. Stir-fry for about 5 minutes until fragrant and the shells turn orange-red.
2. Make the broth
   Add 2 liters of water and pork ribs to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, skimming any scum that rises to the surface. The broth should turn a rich reddish color and be deeply flavorful.
3. Strain and season
   Strain the broth into another pot, discarding the prawn shells. Return the pork ribs to the broth. Season with fish sauce and add 2 tablespoons of the sambal paste. Simmer for another 10 minutes.
4. Prepare the noodles
   Blanch the yellow noodles and rice vermicelli separately in boiling water for about 30 seconds, then drain well. Divide them equally among four serving bowls.
5. Cook the vegetables and prawns
   Blanch the bean sprouts and water spinach in the simmering broth for 30 seconds, then place them on top of the noodles. Poach the peeled prawns in the broth until they just turn pink, about 1-2 minutes, then arrange them on top of the vegetables.
6. Assemble the soup
   Ladle the hot broth over each bowl of noodles. Place one halved hard-boiled egg in each bowl. Sprinkle with fried shallots and add a dollop of chili paste on the side.
7. Garnish and serve
   Garnish each bowl with a lime wedge. Serve immediately, allowing diners to squeeze lime juice and mix in the chili paste according to their preference.