Singapore Hokkien prawn mee

Step 1: Peel 14 oz raw shell-on king prawns, leaving tails on, and devein. Keep the heads and shells. Put the peeled prawns in the fridge until needed.

Step 2: Heat 2 tbsp vegetable oil in a pot over a high heat. Fry the heads and shells, pressing them with a spoon, for 4–5 minutes until deep orange and fragrant.

Step 3: Add 4 ¼ cups water and 1 tsp salt, bring to the boil, then simmer for 20 minutes. Strain through a sieve, pressing hard on the shells. You need about 600 ml of stock.

Step 4: Bring the stock back to a simmer, drop in the peeled prawns and cook for 2 minutes until pink and opaque all the way through. Lift out. Add 7 oz squid tubes for 1 minute until just white and lift out too.

Step 5: Heat 3 tbsp vegetable oil in a wok over a high heat. Fry 5 cloves garlic for 20 seconds, then pour in 3 eggs and scramble roughly until just set.

Step 6: Add 10 ½ oz fresh yellow egg noodles and 5 ½ oz thick rice vermicelli (bee hoon) and toss for 2 minutes until hot and lightly coloured.

Step 7: Add half the stock, 1 ½ tbsp fish sauce and ½ tsp white pepper, cover with a lid and let it bubble for 2 minutes so the noodles absorb the stock.

Step 8: Add the rest of the stock, 7 oz beansprouts and 1 bunch Chinese chives and toss for 2–3 minutes until the noodles are glossy, moist and almost all the stock has been absorbed.

Step 9: Return the prawns and squid, toss for 1 minute until heated through, and serve at once with 4 calamansi or limes and 4 tbsp sambal belacan on the side. Squeeze the lime over and mix in sambal to taste.