1/2 tsp Prawns 300 g Cucumber 1 Long beans 100 g Cook rice 8 cups Herb paste kaffin lime leaves 20 Tumeric leaves 2 Lily leaves 4 Sweet Thai Basil leaves 10 Laksa leaves 10 Shrimp paste (belacan) 1 tbsp (toasted) Oil 4 tbsp

1. Season fish with salt and steam it together with prawns for 15 minutes till cook. Remove fish skin and bones and remove the prawn shells.
2. Put all the herbs (leaves only) into the food processor with the shrimp paste and oil. Add a pinch of salt into it, blend it till a paste is form.
3. Cut cucumber into slices and long bean into dices.
4. Place cook rice in a large bowl, add in the flaked fish, diced vegetables and the herb paste, toss well.
5. Roast some prawns and coconut with a pinch of salt and some shredded lime leaves till it turns brown.
6. Top rice with cook prawns, brown prawns, brown coconuts and fried shallots.
7. Garnish it with sliced red chili or sambal balacan. Ready to serve.

1.Remove prawn shell with head and tails remain, devein. Wash and wipe dry. Mix with marinade.
2.Chop shallot and garlic finely. Cut chilli and onions in slices.
3.Heat the pan with 2 tablespoon of vegetable oil. Stir fry shallot, ginger and red chilli till fragrance.
4.Add in shrimps. Stir fry till orange in colour.
5.Add in some ¼ teaspoon salt. Add in sauces. Stir fry.
6.Add in 2 tablespoon of water. Mix well with shrimps. Continue to stir fry till fragrance. Serve .

Method
1. Heat the wok with oil until hot. Add in mince garlic, chili and onion. Stir-fry it until fragrance.
2. Add in prawn. Stir-fry it. Cover the wok for about 5-10 minutes until ingredients are cook.
3. Add in soy sauce, salt and tomatoes sauce. Stir-fry it, cover the wok till fragrance. Place it into plate and serve.

Method
1. Cut chili into slices. Remove shallot out layer and cut it into slices.
2. Remove prawn shell and prawn dirt. Wash it clean.
3. Soak rice vermicelli in a bowl of water to soften it.
4. Heat up oil and sauté chopped shallot until fragrant.
5. Add in shallot, chili followed by prawn. Stir-fry until aromatic.
6. Add in bean sprout. Stir-fry.
7. Add in rice vermicelli. Stir-fry.
8. Add in ½ cup of water. Stir-fry till dry.
9. Add in soy sauce followed by oyster sauce. Stir-fry it.
10. Add in pepper. Stir-fry.
11. Cover the wok a while for about 10minutes till it fragrant.
12. Put on a dish. Squeeze lime on it. Ready to serve!