Hokkien prawn noodle soup is a popular local dish made up of Hokkien mee (thick yellow noodles) in a broth of pork bones and prawn stock made from prawn heads and shells, and garnished with bean sprouts, slices of pork and prawn, and kangkong (water spinach). To create the rich stock necessary for Hokkien prawn noodle soup, pork ribs, pork bones and sometimes pig’s tail are first browned in lard. The cooked meat is set aside, and the pork fat left in the pot is used to fry a mixture of ground garlic and shallots until they are fragrant.