Prepare prawn stock: Pan fry prawn heads and shells for 3 minutes.

Add 1 liter of water and simmer for 30 minutes.

Strain the prawn stock and set aside.

Prepare the soup base: Pan fry pounded garlic, shallot, and ginger until fragrant.

Add prawn stock (or other stock) and season with light soy sauce, salt, and pepper.

Simmer for 5 minutes.

Blanch snow peas in boiling water for 2 minutes, then drain.

Place blanched snow peas on top of prefried Yee Mee noodles.

Poach an egg in a pan of boiling water until the egg white is cooked.

Drain the poached egg and layer it on top of the peas and Yee Mee noodles.

Pour the boiling hot prepared prawn stock over the noodles, peas, and egg.

Serve immediately.

Alternative Serving Option: Bring the prepared prawn soup (or other stock) to a boil, season, add egg and ham, and simmer.

Add Yee Mee noodles and dried goji berries, mix well, then remove from heat.

Serve as is and garnish with rosemary.