1 cup dried prawns, washed, soaked and pounded or ground
20 ea shallots, peeled
2 tsp shrimp paste or soy sauce for vegies
1 1/2 cup thick coconut milk
6 cup water
2 tsp salt
1 tsp sugar
6-10 ea dried chillies
1/4 cup vegetable oil
STEP BY STEP:
Cut cabbage into bite-sized pieces. String French beans and cut into finger lengths diagonally
Cut long beans into finger lengths. Peel jicama and shred into finger lengths
Soak dried chillies till soft for half hour in warm water. Pound till fine
Cut each bean curd diagonally. Place wok over high heat and when smoking, add oil. When hot, deep fry the bean curd cakes till golden. Drain. Remove all but 6 tbs oil and stir fry the pounded chillies till fragrant. Keep aside
Mix coconut with half cup water and squeeze for thick milk. Set aside
Mix with remaining water and squeeze fot thin milk. Or mix half cup processed coconut milk with water
Pound or grind shallots and shrimp paste coarsely. Place thin coconut milk in a suacepan and turn on high heat
Add shallot mixture, dried prawns, galangal and lemon grass. When boiling, add jicama, long beans, French beans, cabbage and prawns. When boiling again, add bean curd and seasoning. Add thick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.
