Wat Tan Hor (Cantonese Rice Noodles with Egg Gravy)

9 mid-to-large prawns, heads removed and reserved (270 g / 270 g whole with heads and shells, 170 g / 170 g peeled and deveined)	Fry prawn heads until fragrant		Stir-fry prawns, add stock and fish cake	Add choy sum, thicken with corn slurry	Stir in beaten egg, finish & serve
3 slices young ginger
3 tablespoons / 45 ml cooking oil, divided
800 ml / 27 fl oz water	Build stock with water, cube, salt, sugar	Simmer stock 20 min, then strain
1 chicken stock cube
0.5 tsp salt
0.5 tsp sugar
80 g / 3 oz lean pork loin, sliced thinly	Season pork with pepper, soy, corn flour
0.3 tsp white pepper
0.5 tbsp / 7.5 ml light soy sauce, for the pork
0.5 tbsp / 7.5 ml corn flour, for the pork
500 g / 1.1 lb flat rice noodles (thick hor fun)	Char noodles both sides, toss with soy sauces
1 tbsp / 15 ml light soy sauce, for the noodles
2 tbsp / 30 ml premium dark soy sauce
3 garlic cloves, chopped	Fry garlic, cook pork until no pink
90 g / 3.2 oz fish cake, sliced
150 g / 5.3 oz choy sum, cut into lengths
1 tbsp / 15 ml corn flour, for the slurry
2 tbsp / 30 ml water, for the slurry
2 eggs, beaten

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