- Cut the prawns in half lengthwise. Sprinkle with salt, sugar and lime peel and refrigerate.
- To make the glutinous rice sushi, soak the rice in cold water for 1 hour. Strain and mix with salt and oil.
- Spread out on a plate and steam in a steaming basket set over a wok of boiling water for 15 to 20 minutes. Put in a bowl and stir in coconut cream.
- To make the banana leaf pliable, hold over a gas flame, turning until it softens.
- Alternatively, plunge in boiling water for a few seconds. Lay it flat and spread the cooked rice in a log shape 24cm wide across the centre.
- Roll up the banana leaf, tucking in the edges, to make a roll about 3cm to 4cm in diameter.
- Wrap this roll in aluminium foil and grill over a charcoal fire for about 15 minutes, turning so that the roll cooks on all sides.
- When unwrapped, the rice roll will be slightly brown and permeated with the fragrance of banana leaf.
- To prepare the spice paste: Wrap the dried shrimp paste (belacan) in foil and cook under a grill or place in a pan and cook over moderate heat for 3 to 4 minutes, turn and cook the other side.
- Crumble the cooked shrimp paste into a blender.
- Chop all other spice paste ingredients (except oil and coconut cream) and add to the blender.
- Process to obtain a fine paste, adding a little of the oil if necessary to keep the blades turning.
- Heat the remaining oil in a wok and add the ground spice paste together with the coconut cream.
- Simmer on low heat until the mixture smells fragrant and the oil starts to separate.
- Add the prawns, tamarind juice and palm sugar and cook, stirring from time to time, until the prawns are done.
- To serve, cut the glutinous rice sushi into six pieces each 4cm in length.
- Stand upright and place a spiced prawn on top of each. Garnish with a sprig of fresh coriander leaf and little finely shredded cucumber.
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