Ingredients
4 to 5 Fresh Red Chilies, halved, seeded, and roughly chopped
2 tsp Roasted Shrimp Paste/Belacan
1 Tbsp Sugar, plus more to taste
4 Tbsp Dried Shrimps, soaked in warm water for 10 minutes, strained
3 to 4 Kalamansi Lime/Limau Kasturi, plus more to taste
4 Tbsp Kerisik/Toasted Desiccated Coconut, pounded
6 Tbsp Coconut Milk, plus more to taste
200 g Cooked Medium Sized Prawns, shelled
300 g Fiddlehead Ferns, blanched in salted boiling water for 10 seconds, drained
Sea Salt to taste
Method
In a mortar and pestle, pound red chilies to a pulp. Add dried shrimps and sugar, and pound them until finely.
Transfer chili paste to a bowl; add fiddlehead ferns, lime juice, coconut, coconut milk, and season with salt. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt, if desired. Serve immediately.
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