• 2 lbs fresh prawns
• 1 bunch fresh coriander leaves or scallions
• salt and pepper to taste
• 2 tbsp oil
  
  To be processed into a fine paste:
• 2 cm galangal or fresh ginger (chopped)
• 3 shallots (chopped)
• 1 stalk lemongrass (chopped)
• 3 dried chilli (soak in hot water before use)
• 1 clove garlic (chopped)
• 1 tsp roasted belacan

TIP: Belachan MUST be roasted before use otherwise it will impart a rather bitter flavor. You can dry roast it in a pan (make sure area is well ventilated as smell is pungent) or you can toast it in a toaster oven on aluminium foil.

If you find the taste of belachan too strong, omit it entirely from recipe. It works just as well.