School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

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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

Marinade

1 tablespoon sugar

2 tablespoons fish sauce

1 teaspoon chile powder