| • | Grind reddish black pepper and shrimp paste to make a well blended paste.
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| • | Shell the prawns.
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| • | Add table salt and 2 tbsp water.
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| • | Mix it well and keep it aside for 1 hour.
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| • | Rinse with running water.
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| • | Drain all the water.
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| • | Heat the oil.
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| • | Fry the mushrooms until the colour is changed.
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| • | Add fish sauce and cook until tender.
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| • | Keep it aside.
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| • | Heat the pan.
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| • | Put 1 cup of coconut cream and heat up until cream is thickened.
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| • | Stir the cooked paste until it changes aromatic.
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| • | As oil is aside from cream, season it with fish sauce and palm sugar.
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| • | Add prawns and lime leaves one time the mixture changes thick.
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| • | Fry until prawns are cooked.
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| • | Toss the cooked mushrooms with prawns.
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| • | Reheat and mix in chilli sauce.
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| • | Choo Chee Prawns is ready.
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