Thai-style prawn broth with spicy apples

Spicy apples

• 4 cooking apple
• 2 tsp vanilla sugar (refer to recipe in The Basic Cookbook)
• 4 star anise
• 4 pinches ground ginger
• 4 whole cloves
• 4 pinches ground cinnamon

Thai broth

• 150 g onions, cut into halves
• 20 - 30 g fresh ginger, cut into thin slices
• 1 fresh chillies, deseeded if preferred
• 15 g olive oil
• 800 g unpeeled raw prawns, with heads and shells removed and reserved
• 1400 g water
• 40 g rice vinegar
• 30 g fish sauce
• 2 whole cloves
• 1 star anise
• 3 pinches salt, adjust to taste
• 3 pinches ground black pepper, adjust to taste
• 80 g dried Chinese egg noodles
• 2 pinches wakame flakes (optionnel)
• 100 g fresh bean sprouts
• 15 fresh coriander leaves