|Shrimp||1 Pound, shelled and with the shells and heads reserved|
|Peanut oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Green ginger||1 1⁄2 Inch, peeled and chopped|
|Cooked pork||8 Ounce, cut into strips|
|Bean sprouts||1 Cup (16 tbs)|
|Fine noodles/Vermicelli||4 Ounce|
|Canned crabmeat||4 Ounce, shell and cartilage removed (1 Can)|
|Cucumber||1⁄4 , peeled and diced|
|Scallions||6 , chopped|
First make the stock.
Put the prawn or shrimp shells and heads into a saucepan and pour over about 1.21./2 pints (5 cups) of water.
Add salt and pepper to taste and bring to the boil.
Reduce the heat to low and simmer the mixture for 30 minutes.
Remove from the heat and strain the stock, reserving about 900ml.1 1/2 pints (3 1/2 cups).
Heat the oil in a large saucepan.
When it is very hot, add the garlic and ginger and stir-fry for 1 minute.
Add the pork, prawns or shrimp and bean sprouts and stir-fry for 3 minutes.
Pour over the reserved stock and bring to the boil.
Stir in the noodles and cook the mixture for 5 minutes.
Transfer the mixture to a large serving bowl and garnish with the flaked crabmeat, cucumber and spring onions (scallions) before serving.