Prawns with Ginger

Peel and slice the shallots or garlic finely, and dry well with a paper towel, Heat the oil and deep fry the shallots or garlic until golden brown and crisp. Take care not to let them burn or the flavour will be bitter. Drain and cool before storing.

Simmer the whole chicken in 6 cups water for 30 minutes

To make the spice paste, chop the shallots, garlic, candlenuts, ginger and turmeric, and put in a blender with just enough of the oil to keep the blades turning. Process until fine. Heat remaining oil in a heavy pan and sauté the blended paste together with remaining spice paste ingredients for 4-5 minutes, stirring frequently.

Put the cooked spice paste with the partially cooked chicken and simmer for another 20 minutes. Season soup to taste with salt and pepper. Remove the chicken from the stock, debone meat and cut into shreds, Strain stock and put back in the pan to reheat.

Divide the transparent noodles. hard-boiled eggs, beansprouts, celery leaves, and chicken among 6 large bowls. Add some sliced Lontong if liked. Top with stock and sprinkle with fried shallots.