Sambal Seafood Bisque Laksa with Crispy Roti John Topping

Prepare the Roti John topping: Dip each slice of bread into the beaten egg mixture, ensuring both sides are coated. Fry in a pan with a little oil over medium heat until golden brown and crispy on both sides. Cut into crouton-sized pieces and set aside.

Heat oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until fragrant and the onion is translucent, about 3-5 minutes. The kitchen will fill with a savory, aromatic scent.

Add the laksa paste, dried shrimp, and sambal oelek to the pot. Stir well and cook for another 2 minutes, allowing the spices to bloom and release their full flavor.

Pour in the coconut milk and chicken stock. Bring the mixture to a simmer, stirring occasionally to prevent sticking. The broth will turn a beautiful orange-red hue.

Add the sliced fish cake, prawns, and squid to the simmering broth. Cook until the prawns turn pink and the squid is tender, about 3-5 minutes. Avoid overcooking the seafood.

Season the bisque with sugar and salt to taste. Adjust the seasoning to your liking, balancing the sweetness, saltiness, and spiciness.

Taste the bisque and adjust seasoning as needed. Add more sambal oelek for extra heat, or a little sugar to balance the flavors.

Ladle the Sambal Seafood Bisque Laksa into bowls.

Top each bowl with the crispy Roti John croutons, chopped spring onions, and fresh coriander.

Serve immediately and enjoy the explosion of flavors and textures in every bite!