Step 1

Soak the dried shrimp in 1/2 cup (125ml) boiling water for 10 minutes.

Step 2

Meanwhile, cook the jasmine rice in boiling water according to packet instructions. Drain and keep warm.

Step 3

Drain the shrimp, then place in a mortar and pestle with the garlic, ginger, red chilli and whole black peppercorns. Pound until you have a smooth paste, then set aside.

Step 4

Combine the chicken stock, kecap manis and oyster sauce in a small bowl, then set aside.

Step 5

Heat the sunflower oil in a wok over medium-high heat. In 3 batches, add the prawns to the wok, being careful as the oil may spit. Cook the prawns, carefully turning once or twice, for 3 minutes or until they turn orange in colour. Remove with a slotted spoon and drain on paper towel, adding the curry leaves for the final few seconds of the last batch.

Step 6

Drain all but 2-3 tablespoons oil from the wok. Add the shrimp paste and half the spring onions to the wok, then cook, stirring, for 1-2 minutes until fragrant. Stir in the stock mixture, bring to the boil, then whisk in butter.

Step 7

Reduce heat to medium, then return the prawns and curry leaves to the wok and toss to combine. Cook, stirring, for 1-2 minutes until heated through.

Step 8

Divide the rice and prawns among plates, garnish with coriander leaves and remaining spring onion, then serve.