Blend first 6 ingredients into a smooth paste.

Shell prawns and fry shells in 80 ml of oil for 1 minute. Discard shells. Add blended paste to oil And fry 1 minute, add 1/3 of laksa paste. Fry until fragrant, add chicken stock and bring to boil, Add coconut cream and simmer. Add fish balls, Sugar, fish sauce and lime juice.

Cook vermicelli in pan of boiling water, Scoop noodles into Colander, Poach prawns in same water,

Transfer noodles and prawns to bowl Ladle over broth, top with shredded cooked chicken and bean sprouts. Top with coriander leaves and sliced spring onions.