First, boil the head and shell of the prawn with 4 cups of water.

When the boiling mixture water has turned red,switch off the fire, extract and take the water. However, for added prawn taste, the head and shell that has been boiled can be shredded and put into the broth.

Then,heat the oil and stir-fry tofu till crisp. Separate it and toss the oil.

Next, cut half of  onion in round shape and pound shrimp paste and garlic till fine paste.

Saute the mixture that was crushed earlier till fragrant and add chilli paste. Stir till oil breaks and put in sugar followed by the prawn.

When prawn is about well-cooked, add salt, stir for a while and mix in onion followed by tomato sauce.

Stir till mixture is even and pour in lemongrass followed by the boiled water that was extracted earlier.Stir and let it simmer.

Next, in a different wok, heat water till boiling and blanch sawi/bok choy till it wilt. Take it out and toss

Then, blanch the bean sprout, separate it and toss. Lastly, blanch the noodle for a short while, take it out and toss the water.

Serve the prawn noodle with sawi/bok choy and bean sprout that had been blanched, spring onion, the stir-fried tofu and chilli pepper.

Sprinkle onion flakes if you like. For added taste, squeeze a few drops of kalamansi.