this is a Singaporean delicacy. Ingredients: 511g (1lb) of medium-length prawns, 2 cups of peeled shallots, 21 dried red peppers softened by hot water, 1 tbsp of Belacan (shrimp paste), 3 tbsp of dried shrimps soaked and softened in water, 11 ginkgo nuts, 1 tbsp of turmeric root powder, 1 tbsp of coriander powder, 2 lemongrass (crushed white branches), 4 tbsp of oil, 4 cups of coconut milk, 2 tbsp of dried shrimps. 511 grams (1 pounds) of coarse dry rice flour, 311 grams (about 9 ounces) of bean sprouts cooked with water, and 211 grams (7 ounces) of dry glass noodles cooked with water and drained.

Decorative materials:

4 fresh red peppers, mashed

salted according to taste

1 cucumbers, peeled, cored and smashed

. Remove, peel and cool for later use. Mash shallots, red peppers, shrimp paste, dried shrimp and gingko. Add spice powder to the flour paste.

prepare a large pot for making shrimp paste soup. Put oil in the pot and heat it. Stir-fry the spice sauce until it is brown, add lemon grass, and add a small amount of water from time to time to prevent it from frying. Finally, the oil floats to the surface, the prepared prawns are added into the pot, then the coconut milk is poured in, and the mixture is continuously stirred to prevent solidification until the pot boils. Add the right amount of salt, sugar and pepper according to your taste.

boil the rice noodles in another pot until the rice noodles are soft outside and tough inside. Drain the water and divide the rice noodles into bowls. Put a little glass noodles and bean sprouts on it.

add prawns, fish cake slices, chopped cucumbers and Lassa leaves for decoration. Pour hot coconut milk and shrimp paste soup, and serve with a mass of salted Chili noodles.