Method :

1. Prepare the prawn stock: Shell the prawns and saute with oil until bright orange. Add the water and simmer for 1 hour. Strain.
2. Prepare the rempah: Wrap belacan in a small piece of foil, and toast on a pan or in the oven until aromatic. Toast coriander seeds, grind to a fine powder in a coffee grinder. Do the same with the haebee. Blend belacan, coriander seeds, haebee, shallots, garlic, chilies, candlenuts, lemongrass, and turmeric with sufficient oil to facilitate blending.
3. Heat rempah in oil until it deepens in shade and smells fragrant. Add the prawn stock, coconut milk, salt, and sugar.
4. Soak Chilli Brand Laksa Rice Vermicelli in room temperature water for 15 – 20 minutes until loosened, then blanch in hot water for 15 minutes or until soft and ready to eat. Serve with laksa and desired toppings.