10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed
3 cloves garlic, diced (1 tablespoon)
1 tablespoon finely diced red shallots
1/2 teaspoon freshly ground black pepper
1 teaspoon shrimp paste, mixed with 1 tablespoon water
2 chiles, finely sliced
4 spring onions, sliced into 1 1/2-inch/ 4 cm lengths
2 tablespoons vegetable oil
Fresh coriander (cilantro), for serving
1 tablespoon sugar
2 tablespoons fish sauce
1 teaspoon chile powder
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