Peel and roughly chop the shallots, garlic and ginger. Place these in a food processor together with the spices and dried red chili. Blend to a paste.
Add the rice flour to the marinade just before marinating the prawns. Refrigerate for 10min up to 1/2 an hour.
Place a large frying pan over a medium heat, season with salt, add the coconut oil, then add the curry leaves followed by the prawns.
It is important not to overcrowd the pan, as the prawns will stew rather than fry and the result will not be crispy.
Fry gently on one side until starting to brown, then turn and cook for a further couple of minutes or so. Serve immediately.
«For a truly authentic taste and if your palate can tolerate it, add 2 extra dried chillies to the marinade»