Curry Mee Sourdough Bread Bowl with Seafood Medley

**Prepare the Sourdough:** In a large bowl, combine the sourdough starter, bread flour, whole wheat flour, and water. Mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse). Add the salt and knead the dough for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 4-6 hours, or until doubled in size, performing stretch and folds every hour.

**Shape the Bread Bowls:** Divide the dough into 4 equal pieces. Shape each piece into a round and flatten slightly. With your fingers, create a deep indentation in the center of each round, forming a bowl shape. Ensure the base is sturdy enough to hold soup. Place on a baking sheet lined with parchment paper.

**Proof and Bake:** Cover the shaped bread bowls with a damp cloth and let proof for another 1-2 hours, or until almost doubled in size. Preheat oven to 220°C (430°F). Brush the tops of the bread bowls with water or egg wash (optional) and score the surface with a sharp knife or lame.

**Bake the Bowls:** Bake for 20-25 minutes, or until golden brown and hollow sounding when tapped. Let cool completely on a wire rack. While the bread bowls are cooling, begin preparing the Curry Mee soup.

**Prepare the Curry Paste:** In a food processor, combine the soaked dried shrimp and chilies, shallots, garlic, ginger, lemongrass, and toasted belacan. Grind into a fine paste.

**Sauté the Curry Paste:** Heat vegetable oil in a large pot over medium heat. Add the curry paste and sauté for 5-7 minutes, stirring constantly, until fragrant and slightly darkened. The aroma will be intense and wonderfully savory.

**Add Liquids and Seasonings:** Stir in the curry powder and cook for another minute. Pour in the coconut milk and chicken broth. Bring to a simmer, then season with fish sauce and sugar. Adjust seasoning to your taste.

**Cook the Seafood:** Add the prawns, cockles, and fish fillet to the simmering broth. Cook for 3-5 minutes, or until the seafood is cooked through. The prawns should be pink and opaque, the cockles opened, and the fish flakes easily.

**Add Tofu Puffs:** Add the tofu puffs to the soup and simmer for another 2-3 minutes to allow them to soak up the flavors.

**Assemble and Serve:** Using a serrated knife, carefully cut out the centers of the cooled sourdough bread bowls, leaving a thick crust to hold the soup. Ladle the hot Curry Mee soup into each bread bowl, making sure to include a generous portion of seafood and tofu puffs. Garnish with fresh coriander and sliced red chili. Serve immediately, with bean sprouts on the side if desired.