Salted Egg Yolk Sambal Seafood Bisque with Roti John Garnish

**Prepare the Bisque Base:** In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the shrimp shells and heads and sauté for 5-7 minutes, until they turn a vibrant pink and fragrant. Press down on the heads to release their flavorful juices. The kitchen will fill with a wonderful seafood aroma.

Add the chopped onion, carrot, and celery to the pot and cook for another 5 minutes, until softened. Add the minced garlic and tomato paste and cook for 1 minute more, stirring constantly, until the tomato paste is fragrant and slightly caramelized.

Stir in the fish sauce and then pour in the chicken or seafood stock. Add the bay leaf. Bring the mixture to a simmer and let it cook for 20 minutes, allowing the flavors to meld and deepen. The broth will take on a rich, amber hue.

**Blend the Bisque:** Remove the bay leaf. Using a blender or immersion blender, carefully blend the bisque until smooth and creamy. Strain the bisque through a fine-mesh sieve to remove any remaining solids. This step ensures a silky-smooth texture. Return the strained bisque to the pot.

**Enrich with Salted Egg Yolk and Sambal:** Gently heat the bisque over low heat. Stir in the mashed salted egg yolks and sambal oelek. Mix well until the salted egg yolks are fully incorporated and the sambal is evenly distributed. Adjust the amount of sambal to your desired level of spiciness. The soup will transform into a vibrant orange color with specks of golden yolk.

Stir in the heavy cream and gently heat through. Be careful not to boil the soup after adding the cream, as it may curdle. Season with salt and white pepper to taste.

**Prepare the Roti John Garnish:** Cut the Roti John bread into 1-inch thick slices. In a bowl, whisk eggs and add a dash of salt. Dip each slice of Roti John into the egg mixture, ensuring it's coated on both sides.

Heat a frying pan with 1 tablespoon of oil over medium heat. Fry the Roti John slices until golden brown and crispy on both sides. Cut into thin strips after cooking.

**Add Seafood:** Add the cooked shrimp and squid to the bisque and cook for 2-3 minutes, until heated through. Be careful not to overcook the seafood, as it will become rubbery.

**Serve:** Ladle the Salted Egg Yolk Sambal Seafood Bisque into bowls. Garnish with crispy Roti John strips and a sprinkle of chopped cilantro. Serve immediately with a wedge of lime for a final burst of citrusy freshness.

Enjoy the symphony of flavors and textures in this elevated Singaporean soup. The spicy sambal, rich salted egg yolk, and crispy Roti John create a truly unforgettable culinary experience.