Australian prawn laksa

Ingredients

• 20 large green prawns, body peeled, keeping tail and head intact
• 250 g thin dried vermicelli noodles
• 2 tablespoons fried onion oil or vegetable oil
• ½ cup laksa paste
• 400 ml can of coconut cream
• 1 ½ cups chicken stock
• 1 tablespoon fish sauce
• 200 g snow peas, trimmed
• 1 cup snow pea shoots
• Coriander leaves and fresh lime to serve
• Fried eschallots *
• 10 eschallots, peeled and thinly sliced on a mandolin
• 150 ml vegetable oil