Hawker-Style Seafood White Bee Hoon Soup with Crispy You Tiao Croutons

**Prepare the Prawn Broth:** Heat a large pot over medium heat. Add a tablespoon of oil and sauté the prawn shells and heads with the bruised ginger until fragrant and the shells turn bright orange. This will take about 5-7 minutes, releasing a wonderful seafood aroma.

Pour in the chicken stock and bring to a boil. Reduce heat and simmer for at least 20 minutes, allowing the broth to develop a deep, rich prawn flavor. Strain the broth through a fine-mesh sieve, discarding the solids. This creates a clear and flavorful base.

**Crispy You Tiao Croutons:** Preheat your oven or air fryer to 180°C (350°F). Toss the You Tiao cubes with a drizzle of oil. Bake or air fry for 5-7 minutes, or until golden brown and crispy. Set aside.

**Sauté Aromatics:** In the same pot, heat a tablespoon of oil over medium heat. Sauté the minced garlic and sliced shallots until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn them.

**Cook the Seafood:** Add the squid and fish cake to the pot and cook for 1-2 minutes, until the squid turns opaque. Add the prawns and clams, cooking until the prawns are pink and cooked through, and the clams have opened. Discard any clams that do not open.

**Combine and Simmer:** Pour the strained prawn broth back into the pot. Bring to a simmer and add the milk, fish sauce, white pepper, and salt to taste. Stir well to combine. The broth should now have a creamy, inviting color.

**Add Noodles:** Add the soaked and drained white bee hoon to the soup. Cook for 2-3 minutes, or until the noodles are heated through and slightly softened. Be careful not to overcook the noodles.

**Serve:** Ladle the hot white bee hoon soup into bowls. Garnish with crispy You Tiao croutons, chopped spring onions, and sliced red chili (if using). Serve immediately and enjoy the symphony of flavors and textures.

**Optional Broth Enrichment:** For an even richer broth, after straining, blend the prawn shells and heads until finely ground. Add this puree back to the strained broth and simmer for an additional 10 minutes. This will intensify the prawn flavor and create a slightly thicker broth.