Step 1

Combine laksa paste, coconut milk and oil in a bowl. Transfer half the laksa mixture to a separate bowl. Add prawns and toss to coat. Cover and chill for at least 30 minutes or overnight to marinate.

Step 2

Place remaining laksa mixture in a saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, for 3 minutes or until warmed through.

Step 3

Heat a chargrill pan or barbecue to high heat. Thread laksa prawns onto skewers and grill, brushing regularly with warm laksa paste mixture, for 2 minutes each side or until prawns are just cooked through.

Step 4

Place skewers on a serving platter. Drizzle with a little extra coconut milk and scatter with mint and fried shallots. Serve immediately with roti and remaining extra coconut milk.