Prepare the prawns/shrimp by shelling them. Reserve the meat and the heads/shells separately.

Create the Spice Paste by blending shallots, garlic, ginger, chillies, dried prawns, and water in a food processor until smooth.

Heat vegetable oil in a large pot.

Fry the prawn/shrimp shells in the hot oil for about a minute to infuse the oil with flavor. Discard the shells.

Add the Spice Paste to the prawn/shrimp flavored oil and fry for one minute.

Add laksa paste and simmer for two minutes.

Pour in chicken or vegetable stock and bring to a boil.

Add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt, and lime juice. Bring to a boil.

Boil rice vermicelli until soft and divide into serving bowls.

Boil egg noodles until soft and add to the same bowls.

Poach the reserved prawn/shrimp meat until pink and transfer to the bowls.

Pour the Laksa Broth into the serving bowls.

Top with shredded chicken, bean sprouts, spring onions, chilli, coriander, and fried shallots.

Serve with lime wedges.