Pound the dried shrimps. Then coarsely pound together the garlic and shallots.
Heat about 6 tablespoons oil in a wok to sauté the garlic and shallot paste until fragrant. Add the dried shrimps and fry until aromatic before adding the cili boh paste. Fry until aromatic; about 10 minutes. Season to taste with sugar and salt. (If mixture starts to stick to the pan during frying, add more oil or some water.)
Add the prawns and stir-fry for 30 seconds. Add the onion, tomato and cucumber and toss well. Dish out onto a serving plate.
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