Ipoh Kai Si Hor Fun with a rich and flavorful prawn broth

Ipoh Kai Si hor fun or Ipoh hor fun with prawns and shredded chicken. Make an amazing prawn stock to create a superb bowl of kai si hor fun. Prawn stock is easy to cook with lots of prawn heads. Don’t throw away those precious prawn heads when you cook prawns. These prawn heads make a very good prawn stock. Store them in boxes and freeze them. When you have a huge batch of about 3 to 4 boxes which is about 60 prawn heads, you can start to make a big pot of prawn stock that can be used for cooking prawn noodles or as a prawn stock for any seafood soup. Heat up some oil or butter in the wok. Add some dried anchovies and fry until fragrant. Throw in 3 to 4 boxes of prawn heads. That’s probably more than 50 heads. Fry for about 5 minutes and the prawn heads will turn to a gorgeous orange colour and the prawn aroma will fill up the whole kitchen. Off the heat and transfer the prawn heads and sauce into a slow cooker pot. Pour in hot water to the brim. Slow cook for 4 hours. 4 hours later, the prawn stock is ready. Cool it down and store in containers. Then chill or freeze them for other dishes. For the broth of this hor fun dish, heat up 8 to 10 ladles of stock in a pot. Add in 8 small rock cane sugar and 2 tsp of salt. Add in 150g of chicken breast. Bring it to a boil and then let it simmer for 20 minutes. While simmering, de-shell and de-vein about 6 prawns. Then heat some oil in a pan. Cook the prawn heads until they’re orange. Then transfer the prawn heads into the simmering stock. When it’s almost 20 minutes, blanch the prawns in the stock for about 1 to 2 minutes. Set aside. Then blanch some hor fun in the stock and then pour them into bowls. Off the heat. Remove the chicken from the stock. Use 2 forks to shred the chicken. Then add the prawns and chicken on the hor fun. Sprinkle some chives and scoop the beautiful prawn stock onto the hor fun. Drizzle some of the prawn oil from the pan onto the prawns and chicken. That’s really delicious. It’s important to have a good stock and it’ll elevate the whole dish to a totally different level.