Directions

To Make

1. Wash the prawns and simply sprinkle some salt over them to clean off any dirt. Then, remove the shell but leave the head and tail intact. Use a sharp knife and slit along the back of the prawn to devein. Set aside when done.
2. Next, remove soaked dried shrimps from the water (keep soaking water for later use), and transfer to a blender or a mortar and pestle. Slightly pound the dried shrimps until they are fluffy. Set aside.
3. Blend all the spice paste ingredients together until you get a smooth paste.
4. Heat up a frying pan with 3 tbsp of oil under medium heat. Fry the pounded dried shrimp until it starts to bubble (about 3-5 mins). Lift up and set aside.
5. In the same frying pan, heat up another 3 tbsp of oil. Make sure the oil is hot enough. Saute the grounded spice paste until fragrant (about 5-6 mins).
6. Once fragrant, add in the fried dried shrimp and continue to fry until everything is well combined and fragrant.
7. Toss in the curry leaves and fry for a few seconds.
8. Pour in water (soaking water from dried shrimps) and continue to fry the paste.
9. Pour in coconut cream now and stir until everything is well mixed and the paste starts to bubble.
10. Gently lay the prawns onto the paste. Cook them for about 2 mins and turn them over and cook for another 2 mins or until cooked. Be careful to not stir them too much to detach their heads.
11. Once cooked, dish up into a crafted coconut shell bowl and garnish with some kaffir lime leaves.