Danzai Beef Noodles

Prepare the broth: Bring chicken stock to boil in a medium pot, add the prawn shells and heads.

Add the lime leaves, ginger, garlic and half of the spring onions to the broth.

Add the Shaoxing wine, palm sugar, and light soy sauce. Simmer for 30 minutes.

Strain and squeeze all the flavor out of the prawn heads.

Bring the broth back to a slow simmer.

Add the noodles to the broth and cook until al dente, then turn off the heat.

Add the prawns to the broth and cover with a lid to steam the prawns. They will turn pink in about 4 minutes.

Heat a pan, add a little vegetable oil, then sauté the beef mince until browned.

Add the dark soy sauce, then simmer for 5 minutes, then set aside.

Dish equal amounts of noodles into each bowl and pour equal amounts of broth over.

Top the noodles with the beef mince and 2 prawns. Garnish with sliced spring onion.