Directions

To Prep

1. In a large pot, combine the water and chicken stock powder. Bring to the boil, then reduce to a simmer to keep warm.
2. Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in the prawn shells and heads, and fry until fragrant.
3. Add the fried prawn shells and heads, pork bones and dried prawns into the stock. Boil over a medium heat for 45 mins.
4. Trim the excess fat on the pork belly, then add into the stock and boil for 45 mins. Remove and allow to cool, then slice into strips.
5. Blanch the prawns and squid in the stock. Use a spider or a slotted spoon to remove, then cut the squid into rings. Set aside.

To Cook

1. Heat a wok over a high heat until smoking, then add 1 tbsp oil. Add in egg and scramble.
2. Push the egg to the side, the add in the Hokkien noodles and vermicelli. Gently stir fry for a 2-3 mins, or until noodles begin to sear.
3. Add the garlic, fish sauce, pepper, sesame oil and ⅓ of the prawn stock. Fry until the stock has dried up, then add another ⅓ of the stock. Cover the wok with a lid, and reduce to medium-low heat. Cook for 5-7 mins.
4. Add the prawns, squid, garlic chives and stir through. Pour in the remaining stock, stir fry for 1 min.
5. Serve hot with sambal and lime.