2.
Place everything into a blender except the oil and blend until very fine. The spices can be cut into smaller pieces if you feel that your blender wouldn’t be able to blend such large chunks.
3.
Heat up 2 tbsp of oil in a pan on medium heat and add in the spice paste. Then stir fry the spice paste for 10 to 15 minutes until it is nice, dark, and thick. Set aside.
5.
In a small pot, mix together the laksa paste, coconut milk, fish sauce, water, soy sauce, and penang black vinegar and let it simmer
6.
While it simmers, place a grill directly on the stove and switch on the heat on high. In another plate, add a tsp of oil to your spring onions and mix it well then place the spring onions directly on top of the grill and allow it to grill for a minute while constantly turning it with a pair of tweezers or tongs (use something long. Be safe). Once finished, set aside.
7.
In a serving bowl, put in your konjac noodles, bean sprouts, mint, and prawns. Then bring the laksa soup up to a boil. Once it has boiled, immediately pour it into the serving bowl with your noodles and vegetables to allow the vegetables to slightly cook. Then add in the grilled spring onions and serve.
