Soak dried chillies. After soften, drain out all the water
Blend dry chillies, chilli, chilli padi, ginger, shallots, galangal, kaffir lime, turmeric, candlenut, garlic & ginger flower with 160g oil.
Toast the belacan.
Add 40g oil and add the rempah paste, toasted belacan and coriander powder in, fry for 45 mins or till red oil separates.
In another pot, make prawn stock and frying the prawn heads in oil. Add water to simmer over medium high heat for 30 mins.
Add prawn stock to the rempah and season with salt, coconut cream and chopped laksa leaves.
Simmer for 10 minutes till bisque thickens.
Deep fry the dried shrimps till crispy. Deep fry the fish skin and laksa leaves.
Beat the egg in a mixing bowl, pass the egg mixture through a sieve and deep fried in hot oil.
Deep fry the Bee Hoon for a few seconds and drain away excess oil by placing the Bee Hoon on kitchen paper.
Season the fish and prawns lightly with salt and pepper.
Pan sear the fish fillets on each side for about 3-4 mins. Add in butter and baste the fillets with butter.
Sear the prawns for 2 mins on each side and baste with butter.