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Prawn Oil
Stock
Laksa paste (makes double)
Chilli sambal
Peel the prawns, leaving the tails on if you like. Add two-thirds of the shells to a pot with 2.5L of water and simmer for about 20 minutes. Stand for at least 10 minutes, then strain, discarding the shells and reserving the stock. Devein and butterfly the prawns and refrigerate.
Blend all the laksa rempah ingredients into a smooth paste. Any remaining steeping liquid can be combined with the prawn stock.
Heat a large saucepan over medium heat and add a little oil for the prawn oil. Fry the remaining prawn heads and shells until very fragrant, then strain, reserving the oil. Heat vegetable oil in a large pot, add half the laksa rempah, fry until oil separates, add prawn stock, salt, sugar, fish sauce, coconut milk, tofu puffs, simmer, add prawns, adjust seasoning.
Prepare the remaining ingredients such as noodles, fish cakes, bean sprouts, eggs, Vietnamese mint, and cucumber.
For the chilli sambal, blend all the chillies together with the shallot and belacan. Fry the paste in peanut oil until fragrant. Stir in sugar and set aside for serving.
To assemble each laksa, warm a noodle bowl, add noodles, bean sprouts, egg, prawn, soup, garnish with Vietnamese mint, cucumber, and chilli sambal. Serve immediately.