500 g Shrimp
200 ml Thick Coconut Milk
150 ml Water
4 g Salt
12 g Chicken Powder
8 g Sugar
4 g White Pepper Powder
4 pcs Lime Leaves
50 ml Cooking Oil
20 g Leek, sliced lengthways
15 g Red Cayenne Pepper
10 g Fried Onions
35 g Red Onion
30 g Garlic
15 g Candlenut
6 g Shrimp Paste, toasted
100 g Big Red Chilies
10 g Cayenne Pepper
20 g dried shrimp, toasted
Garnish with some fried onions and serve.