Seafood White Bee Hoon Laksa Soup with Salted Egg You Tiao Dip

**Prepare the Laksa Paste:** In a blender or food processor, combine the soaked dried shrimp, shallots, garlic, candlenuts, fresh red chilies, dried red chilies, galangal, and turmeric powder. Blend into a smooth paste. The aroma should be pungent and slightly sweet.

**Sauté the Laksa Paste:** Heat oil in a large pot over medium heat. Add the Laksa paste and lemongrass. Sauté for 5-7 minutes, stirring constantly, until fragrant and the paste darkens slightly. Watch out to prevent burning the paste.

**Add Liquids:** Pour in the coconut milk and chicken broth. Bring to a simmer, stirring occasionally. The soup will start to thicken and the laksa aroma will intensify.

**Season and Simmer:** Stir in the fish sauce and sugar. Add Laksa leaves. Taste and adjust seasoning as needed. Simmer for at least 15 minutes to allow the flavors to meld. The soup base should have a vibrant orange hue.

**Cook the Seafood:** In a separate pan or wok, quickly stir-fry the prawns and squid until cooked through and slightly pink/opaque. Do not overcook to avoid rubbery texture.

**Add Seafood and Other Ingredients:** Add the cooked prawns, squid, fish cake, bean sprouts, and tau pok to the Laksa soup. Simmer for another 5 minutes to heat through. The soup now contains a variety of textures and colors.

**Prepare Salted Egg Youtiao Dip:** Heat butter in a pan over medium heat. Add mashed salted egg yolks and curry leaves. Sauté for 2-3 minutes, stirring constantly, until the salted egg yolks become frothy and fragrant. This dipping sauce should have a rich golden color.

**Coat the You Tiao:** Cut the You Tiao into smaller dipping pieces. Toss the You Tiao pieces in the salted egg yolk mixture, ensuring they are well coated. The You Tiao will become golden brown and glistening.

**Serve:** Divide the softened white bee hoon into bowls. Ladle the Seafood Laksa soup over the bee hoon, ensuring each bowl has a generous portion of seafood and tau pok. Garnish with extra Laksa leaves, if desired. Serve immediately with the salted egg yolk You Tiao for dipping.