Directions

To Make the Omelette

1. Heat a non-stick pan over medium heat.
2. Pour in egg mixture. Cook until set, popping any air bubbles with a knife. Flip over and cook other side.
3. Remove from pan and slice into thin strips. Set aside.

To Make the Sarawak Laksa Paste

1. Add chillies, shallots, garlic, lemongrass, candlenuts, ginger, galangal, coriander, cumin, tamarind puree, water and oil into a food processor or blender. Blitz to make a smooth paste.
2. Heat a pot or pan over medium heat. Pour in the paste and cook for 40 mins, stirring occasionally.
3. Add sugar, curry powder, paprika and salt, and cook for 5 mins, stirring constantly.
4. Set paste aside.

To Make the Soup

1. Add water to a pot and bring to a boil over high heat.
2. Reduce heat to medium and add the prawns. Cook for 2-3 mins or until pink and cooked through, then remove and set aside.
3. Add chicken breast and poach for 5-7 mins or until cooked. Remove chicken and cool before shredding with a fork.
4. Add laksa paste and reserved prawn shells and heads.
5. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer for 30 mins.
6. Strain the stock to remove prawn heads, shells and other impurities, and bring the stock to a boil again.
7. Add coconut milk to the soup and season with salt and sugar to taste.

To Assemble Dish

1. Soak vermicelli according to the packet instructions. Then, blanch together with the Hokkien noodles for 1 min. Drain and place into bowls.
2. Blanch the bean sprouts for 30 secs. Drain and place onto top of noodles.
3. Top with chicken meat, cooked prawns, omelette strips.
4. Finally, ladle soup over until all the ingredients are covered. Garnish with coriander and serve with a lime wedge.