Soak the bean vermicelli in hot water.
Marinate pork belly with white rice wine and set aside.
Combine water, chicken broth, oyster sauce, hua tiao chiew, light and dark soya sauce, pepper, sugar and sesame oil. Set aside.
Heat oil in a claypot and sear the prawns on high heat for 30 seconds, or they just start to turn orange. Remove and set aside.
Fry the garlic, ginger, coriander roots, scallions and shallots on low heat till they start to get fragrant, approximately 2 minutes.
Line the pot with pork belly and fry till it starts to crisp up, and fat is rendered.
Drain bean vermicelli and add to pot, then pour the sauce mixture over, cover and cook for 7 minutes.
Arrange prawns on top of vermicelli, cover and cook for another 3 minutes. Garnish with coriander and serve.
