Method
1.Remove prawn shells and de-vein it. Leave prawn meat in a bowl.
2.Heat wok with oil, stir fry prawn shells and prawn heads until orange in colour.
3.Add a cup of water and curry paste into the wok. Bring it to boil for 20 minutes.
4.Discard solid. Add tamarind, lemon grass, tumeric, chili, ginger, lime leaves. Bring to boil for 3 minutes.
5.Add mushroom and prawn. Heat till prawn turn orange in colour. Stir in sauces and juice. Simmer for 3 minutes.
6.Serve hot, top with coriander leaves.

Method
1.Soak rice in large bowl of cold water for 30 minutes.
2.Drain away the water. Rinse rice with water to clean it.
3.Place rice and the rest of the ingredients into a large saucepan. Bring to boil. Stir occasionally.
4.Reduce heat. Cover and simmer until rice is tender.
5.Remove from heat. Cover it for 5 minutes. Serve.

Method
1.Cut fish into small pieces.
2.Blend fish with curry paste, lime leaves, onion, sauce, chilli and juice until it form a smooth paste.
3.Divide paste into portions. Roll into fish balls and flatten into fish cakes.
4.Heat wok with oil. Fried fish cake till golden brown. Serve.