Ingredients: Bee Hoon
1 packet of Chilli Brand Laksa Rice Vermicelli (400g)
 Prawn Stock
20 prawns 1.5L water 
15 shallots 10 candlenuts 1 tbs belacan
6 garlic cloves 3 lemongrass stalks, white tender stems only 2 tbs coriander seeds
10-15 dried red chilies, deseeded, soaked till soft 1 thumb-length piece turmeric 4 tbs haebee, soaked till soft and drained
600ml coconut milk 1 tbs salt 2 tbs palm sugar
Beansprouts (optional) Beansprouts (optional) Cooked, shelled prawns
Taupok (optional) Hardboiled eggs (optional)

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.