Penang Nyonya Lam Mee

Ingredients

• Soup Base

• 1.5kg pork bones

• 1 medium-sized jicama

• Prawn shells from 600g prawns

• Main Ingredients

• 5-6 servings of yellow egg noodles (blanched)

• 5-6 servings of vermicelli (blanched)

• 600g prawns (shelled and deveined)

• 3 eggs (fried and sliced)

• 200g bean sprouts (blanched)

• 200g pork belly (boiled and sliced)

• 10-12 fish balls

• 2 fish cakes (sliced)

• Seasoning

• Rock sugar (to taste)

• Salt (to taste)

• 2 tsp mushroom powder (optional)

• Condiments

• Spring onion (chopped)

• Coriander (chopped)

• Chives (cut)

• Fried shallots

• Fried garlic oil

• Sambal Belancan

• 6 red chillies + bird’s eye chillies (to taste)

• 1-1½ tsp sugar

• 10g toasted belacan

• 2 tbsp lime juice

• Salt (to taste)