Blend the chili paste ingredients with a mini food processor until finely ground and well blended.
Heat up the wok and add cooking oil and stir fry the chili paste for 5 minutes. Set aside.
In the same wok (unwashed), add in a little oil and cook the shrimp topping.
Add in a little chili paste, sugar, and salt.
Pan-fry the shrimp until they are slightly burned. Once cool, slice into halves.
For the Hokkien Mee
Add 15 cups of water into a pot and bring it to boil.
Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and tastes like prawns.
Strain the stock through sieve and transfer the stock into another pot. Discard the prawn heads and shells. Also scoop up and discard the orange “foam” forming at the top of the stock.
Bring the stock to boil again and add in half of the chili paste (or more if you like it spicier).
Add in the pork ribs and continue to boil in low heat for another 1-1.5 hour until the pork ribs are thoroughly cooked.
Add rock sugar and salt/fish sauce to taste.
To serve, place a portion of yellow noodles, rice vermicelli, water convolvulus and bean sprouts in a bowl. Ladle hot stock over. Add a few pieces of pork ribs and top with meat slices, sliced shrimp, egg quarters, and sprinkle with shallot crisps.