600g medium green prawns, peeled, deveined
2 garlic cloves, roughly chopped
Sea-salt flakes and freshly ground white pepper, to season
2 free-range egg yolks
1 Tbsp double cream
1 tsp fish sauce
500ml sh stock
4 tomatoes, diced
12 basil leaves
1⁄2 tsp fennel seeds
2 long red chillies, deseeded, finely diced
2 dill sprigs, leaves picked
3cm piece ginger, peeled, finely chopped
2 Tbsp coconut flakes
2 Tbsp crisp fried shallots
Combine prawns, garlic and 1⁄2 a teaspoon of salt in a mortar then pound until a paste forms. Add egg yolks, cream, fish sauce and a pinch of white pepper. Stir well to combine.
Cut twelve 20cm squares of plastic wrap. Spoon 1 tablespoon of prawn mixture onto each square, then roll up to make sausage shapes. Tie one end, then twist from other end to tighten. Tie and secure.
Put prawn sausages into a steamer basket over a pan of simmering water. Steam for 8 minutes or until just firm.
Meanwhile, combine stock, tomato, basil and fennel seeds in a medium saucepan. Heat over a medium heat. Simmer for 5 minutes. Crush tomato mixture with back of a spoon, then strain through a fine sieve into another bowl. Discard solids. Season broth with salt.
Ladle tomato broth into shallow serving bowls. Unwrap prawn sausages and divide between the bowls of broth.
Combine chilli, dill, ginger, coconut and fried shallots. Scatter over broth to serve.