• To clean the prawns, remove the head and the shells and set them aside. Using a toothpick remove the vein (thin, black string) that runs down its back.
• Heat a tablespoon of oil in your wok and fry the shrimp heads after you season them with a bit of salt.
• Cook them for 3-4 minutes on medium-high heat until their color changes and a fond (sauce) develops in the pan. Then add the water to the pan and stir well to get any brown bits off the bottom of the pan. Cover and cook for 10-15 minutes on low heat.
• Remove the prawn heads with a slotted spoon and discard them.
• Add the lemongrass, galangal, kaffir lime leaves, and half the chilies to the pan.*
• Cover and cook for 10 minutes on low heat until everything is infused.
• Then add in the remaining chilies, fish sauce, coconut cream, and mushrooms, and cook for an additional 5 minutes.
• Lastly, add in the prawns, and cook for 2 minutes.
• Then turn off the stove and finish with the lime juice.
• Taste everything once to season and add salt if required.
• Serve with lime wedges and cilantro or spring onion slices.

*Note:

• Make sure you bruise the lemongrass with a rolling pin before adding it to the pan, so it can develop its full aroma.