Directions

To Cook

1. Heat up 4L of water in a large pot and bring to a boil over a high heat. Add prawns and cooking for 2 minutes. Remove the prawns and set aside.
2. In the same pot, add in the carcasses, pork bones, drumsticks and the white peppercorns. Return to a boil before reducing to a simmer and cooking for 2 hrs.
3. Heat oil in a pan over medium heat, cook the prawn heads until the shell has become crispy. Strain the oil and set aside.
4. Once the drumsticks are tender, remove them from the pot. Remove the meat from the bones and set aside.
5. In a pot of water, blanch the chives until the begin to wilt. Remove and set aside.
6. Cook noodles according to the package’s instructions. Drain well and divide between serving bowls.
7. Add the salt in to the broth and mix until dissolved. Add more if necessary before removing from the heat to plate.

To Serve

1. In a serving bowl, add the noodles, chives, chicken drumstick meat and prawns and ladle the soup stock over it.
2. Garnish with fried shallots, sliced coriander and drizzle with the prawn oil.
3. Serve with a small bowl of the dipping sauce.