Coconut Curry Laksa Bread Bowl Soup with Grilled Prawns & Sambal Belacan

**Prepare the Laksa Bread Bowls:** In a large bowl, combine flour, yeast, salt, and sugar. Gradually add warm water and olive oil, mixing until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. Incorporate the laksa paste during the last few minutes of kneading, ensuring it's evenly distributed.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat oven to 180°C (350°F). Punch down the dough and divide it into 4 equal portions. Shape each portion into a round loaf.

Place the loaves on a baking sheet lined with parchment paper. Use a sharp knife or scissors to create a circular incision on the top of each loaf, about 1 inch from the edge. Gently pull out the inner dough to create a bread bowl shape. Brush with a little olive oil.

Bake for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before filling.

**Prepare the Laksa Risotto:** Heat vegetable oil in a large pot over medium heat. Add remaining laksa paste and cook for 1-2 minutes, or until fragrant.

Add the Arborio rice and stir to coat with the laksa paste. Cook for 1 minute.

Gradually add the chicken broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 20-25 minutes, or until the rice is al dente and the mixture is creamy.

Stir in the coconut milk, tofu puffs, and fish cake. Simmer for another 5-10 minutes, or until heated through and the flavors have melded.

**Grill the Prawns:** While the laksa risotto is simmering, preheat a grill pan over medium-high heat. Lightly oil the grill pan.

Grill the prawns for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper.

**Assemble and Serve:** Ladle the Laksa risotto into each bread bowl. Top with grilled prawns and a dollop of sambal belacan.

Garnish with bean sprouts (if using) and serve immediately with lime wedges.