Sambal Seafood Bisque Ramen with Crispy Roti John 'Chashu'

**Prepare the Seafood Bisque:** Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the prawn shells and sear until fragrant and slightly browned. This will take about 5-7 minutes and release a beautiful aroma. Remove the shells and set aside.

Add the remaining 1 tablespoon of oil to the pot. Sauté the onion, garlic, ginger, and lemongrass until softened and fragrant (about 5 minutes). The aroma should be savory and subtly sweet.

Stir in the tomato paste and sambal oelek. Cook for another minute, stirring constantly, until the tomato paste deepens in color and the sambal releases its spicy fragrance.

Add the reserved prawn shells back to the pot. Pour in the chicken or vegetable stock and fish sauce. Bring to a boil, then reduce heat and simmer for 20 minutes. This allows the flavors to meld and deepen. The simmering broth will fill your kitchen with the scent of the sea and spice.

Remove the lemongrass stalk. Using an immersion blender (or transfer to a regular blender in batches), blend the soup until smooth and creamy. Be careful when blending hot liquids! Strain the bisque through a fine-mesh sieve to remove any remaining solids for an extra silky texture.

Stir in the coconut milk and heat gently over low heat. Do not boil. Season with salt to taste.

**Prepare the Roti John 'Chashu':** Preheat your oven to 180°C (350°F). In a bowl, mix the beaten eggs, minced meat, and finely chopped onion. Slice the Roti John lengthwise, creating two halves.

Spread the egg mixture evenly onto the cut sides of the Roti John. Place the halves on a baking sheet and bake for 15-20 minutes, or until the egg is cooked through and the top is golden brown and crispy. Once cooled slightly, slice into 1/2-inch thick 'chashu' slices.

**Cook the Seafood and Noodles:** While the Roti John is baking, heat a frying pan over medium-high heat. Add the prawns and scallops and sear for 2-3 minutes per side, or until cooked through and slightly browned. Be careful not to overcook them. Season with salt and pepper.

Cook the rice noodles according to package directions. Drain well.

**Assemble the Ramen:** Divide the cooked rice noodles among bowls. Ladle the hot sambal seafood bisque over the noodles. Top with the seared prawns and scallops, and slices of crispy Roti John 'chashu'. Garnish with spring onions, cilantro, and a soft-boiled egg (optional). Serve immediately.