Recipe provided by Cheong Liew.
Heat the pork stock in a large pot before adding the pork ribs and crab. Meanwhile, heat some oil in a heavy saucepan and fry the prawn shells until they are crispy. Add these to the stock pot and simmer for at least 40 min to enrich the flavour.
Heat some oil in a separate frying pan. Add the shallots and garlic, frying until fragrant. Add the prawn heads, stir and cook until the soft. Remove this mix from the heat and liquidize with a blender.
In a separate pot, heat the soy and rock sugar until the sugar dissolves. Add half of the soy and sugar mixture to the prawn puree to thin it out.
Heat the remaining soy and sugar mixture in a saucepan and add the prawn puree. Ladle the prawn stock through a strainer directly into the saucepan and then bring to boil.
Blanch the noodles and bean sprouts to heat through before placing into a serving bowl. Top with sliced pork meat, prawns, cucumber and lettuce. Place the abalone on top.
Ensure the stock in the wok is very hot, before ladling over the top of the abalone and noodles.