Laksa-Infused Roti Prata with Crispy Taupok & Quail Eggs

**Prepare Laksa Spice Paste (if making from scratch):** In a food processor, combine dried shrimps, shallots, garlic, red chilies, galangal, turmeric, candlenuts and dried chili paste. Blend until it forms a smooth paste.

**Prepare Laksa Gravy (if making from scratch):** Heat a tablespoon of oil in a saucepan over medium heat. Add the laksa spice paste and lemongrass and saute for 5-7 minutes, or until fragrant and the oil separates from the paste.

Pour in the coconut milk and bring to a simmer. Season with fish sauce, sugar, and salt. Simmer for 10-15 minutes, stirring occasionally, until the gravy thickens slightly and the flavors meld. Set aside and keep warm.

**Infuse Roti Prata with Laksa Spice:** While the gravy simmers, spread 1/2 tablespoon of Laksa Spice Paste evenly over one side of each frozen roti prata.

**Cook Roti Prata:** Heat ghee (or vegetable oil) in a large non-stick pan over medium heat. Place the roti prata spice-side down in the pan. Cook for 2-3 minutes until golden brown and crispy.

Flip and cook for another 2-3 minutes until the other side is also golden brown and crispy. Remove from the pan and set aside.

**Fry Taupok:** Heat cooking oil in a wok or deep saucepan over medium-high heat. Fry the taupok pieces until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

**Assemble and Serve:** Cut each Laksa-Infused Roti Prata into bite-sized pieces. Arrange on a plate. Top with crispy fried taupok and halved quail eggs.

Drizzle generously with warm laksa gravy. Serve immediately.