2–3 leafy stems from the top of 1 stick celery, stems cut into short lengths, leaves roughly chopped
2 garlic cloves, roughly chopped
3cm/1¼in piece fresh root ginger, peeled and cut into fine matchsticks
1 tsp chicken stock concentrate
1 tbsp ketjap manis (or 1 tbsp dark soy sauce mixed with 1 tbsp soft dark brown sugar)
1 tbsp oyster sauce
80g/2¾oz mung bean (glass) noodles or rice vermicelli, soaked and drained as per packet instructions
½ long or 1 short stick cinnamon, broken into shards
fat pinch ground cinnamon
fat pinch ground cloves
1½ tbsp light soy sauce
1 tbsp dark soy sauce
1 star anise
1 tbsp sunflower oil
¼ tsp ground white pepper
10 raw peeled king prawns, thawed if frozen