Wash and peel the prawns. Heat a small amount of pork lard in a wok and stir-fry the prawn shells until fragrant.

Allow the fragrant prawn shells to cool slightly, then transfer them to a blender. Add about a small cup of water and blend into a paste.

Pour the blended prawn paste into a pot. Add clear water and anchovies (ikan bilis). Bring to a boil over high heat, then reduce to low heat and simmer for about half an hour.

Wash pork bones clean and blanch them in boiling water. Set aside.

Strain the prepared broth once.

Then add dried scallops, jicama, the blanched pork bones, dried flounder fish flatfish powder, the fried shallot and dried shrimp oil (from the section below), and an appropriate amount of fragrant chili paste (from the section below). Bring to a boil, then reduce to low heat and simmer for 1 hour.

Season the soup base after simmering. Adjust the seasoning according to personal taste.

Heat a wok, add pork lard, sliced shallots, and crushed dried shrimp, and fry until fragrant.

Once fragrant, add the oil mixture to the soup base.

Heat a wok, add pork lard, then add the chili paste and salt. Stir-fry the chili paste until fragrant.

Once stir-fried, ladle an appropriate amount into the soup base. Store the remainder to be served on the side.

Heat a wok, add pork lard, prawn meat, sugar, and the fragrant chili paste.

Stir-fry over high heat until fragrant and the liquid has reduced. Scoop out and set aside.

Select and prepare the bean sprouts. Select the tender leaves of the water spinach (kangkung). Prepare hard-boiled eggs. Marinate the chicken breast with a little salt for 30 minutes. Cook it in the soup base until done, then remove, let it cool, and shred it into chicken strips. Set aside.

Boil a pot of water. Quickly blanch the softened rice vermicelli (bee hoon), yellow noodles, bean sprouts, and water spinach.

Place the blanched ingredients into a bowl. Pour in the Hokkien Mee soup base. Finally, top with the shredded chicken, hard-boiled egg slices, stir-fried prawns, a dollop of fragrant chili paste, and fried shallots (oil onion crisps). A bowl of flavorful Penang Hokkien Mee is complete!