- Prawns (shrimps) 200 g (7 oz), cleaned and shelled, shells reserved to make stock
- To make prawn stock, simmer prawn shells in water for 30 minutes. Remove from heat, strain and set aside.
- Heat the oil in a wok and brown garlic. Add chilli paste and fry until fragrant. Add thick soy sauce, oyster sauce and tomato sauce.
- Stir in prawns and chicken and leave to cook for a few minutes.
- Add the mustard leaves and noodles and sea