Penang Prawn Mee

I saved shrimp shells for 6 months for this thing...world champ.

Penang Hokkien Mee (Prawn Noodle/Har Meen/Mee Yoke)
Serves 6-8

Stock ingredients:
As many shimp discards as possible
15 cups of water (reduces to about 12-13 cups of stock after hours of

boiling and simmering)
3 Tbs sugar
1.5-2lbs pork ribs (cut into single ribs)
Fish sauce to taste

Chili Paste:
30 dried chilies, soaked
10 shallots, peeled
5 whole cloves garlic
2 tablespoons water
6 tablespoons oil

Soup:
1 pound of yellow noodles, cooked
1 pound water spinach/choy, blanched
6oz bean sprouts, blanched

Pork meat from the ribs
1/2 pound shrimp
6 hard-boiled eggs, quartered
Jarred fried shallots

Blend the chili paste ingredients with a mini food processor until finely
ground and well blended. Heat up the wok and add cooking oil. Stir fry
the chili paste for 5 minutes. Dish up and set aside. On the same wok
(unwashed), add in a little oil and cook the shrimp topping. Add in a
little chili paste, sugar, and salt. Pan-fried the shrimp until they are
slightly burned. Dish up, let cool and sliced them into halves.

Add 15 cups of water into a pot and bring it to bowl. Add in all the
shrimp heads and shell and simmer on low heat, covered for about 2 hours
or longer until the stock becomes cloudy and tastes really prawny.
Strain the stock through sieve and transfer the stock into another pot.

Discard the prawn heads and shells. Scoop up and discard the orange
"foam" forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste. You can
add more chili paste if you like it spicier. Add in the pork ribs and
continue to boil in low heat for another 1-1.5 hours covered until the
pork ribs are thoroughly cooked. Add rock sugar and salt/fish sauce to
taste.

Mix in the greens, and then the noodles a few minutes later. Serve with
chile paste, sriracha, fried shallots, lime, etc.