• In a blender, add candlenuts, shallots, garlic, lemongrass, turmeric, galangal, ginger, 5 kaffir lime leaves and blend until smooth.
• If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.

• In a pan on medium-high heat, fry spice paste with chilli paste for 5 to 7 minutes until fragrant.
• Lower the heat in order not to burn the spices.

• Add in cinnamon stick, star anise and cloves to the pan and stir-fry for 2 minutes, until fragrant.
• Once fragrant, add in 500 ml coconut milk and 500 ml water.
• Once the gravy starts to boil, immediately bring to a simmer at low heat to prevent the coconut milk from curdling.

• Add in turmeric leaf, and season to taste with salt and palm sugar.
• Simmer until the gravy thickens.

• In a pot on high heat, heat up enough vegetable oil for deep-frying.
• Once oil is hot, gently place prawns in the pot and let it fry for 4 to 6 minutes, until completely cooked and red.

• Add in deep-fried prawns into the pan and continue to simmer until the oil separates and the gravy is slightly dry.
• Remove from heat and add in 1 juiced calamansi lime and desiccated coconut. Stir well.

| Do not overcook prawns, as it can result in a bitter taste from the ammonia present in prawn heads.