Shrimp Curry with Quails' Eggs (Gulai Udang)

900g fresh prawn (shrimp) tails, peeled.
3 Quails' eggs
3 tbsp vegetable oil

4 shallots or 1 medium onion, finely chopped
1 piece galangal or fresh ginger, 2.5cm long, peeled and chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm or 2in long, finely shredded
1-2 small red chilies, seeded and finely chopped
1/2 tsp turmeric
1 tbsp fish sauce

400g canned coconut milk
300ml chicken stock
115g Chinese leaves, roughly shredded

2 tsp sugar
1/2 tsp salt

2 spring onions (scallions), green part only, shredded, to garnish
2 tbsp shredded coconut, to garnish

Boil the quails' eggs for 8 minutes. Refresh in cold water, peel by dipping in cold water to release the shells and set aside. Heat the vegetables oil in a large wok, add the shallots or onion, galangal or ginger and garlic and soften without coloring.

Add the lemon grass, chilies, turmeric and shrimp paste of fish sauce and fry briefly to bring out their flavors. Add the prawns (shrimp) and fry briefly. Pour the coconut milk in a strainer over a bowl, then add the thin part of the milk with the chicken stock.

Add the Chinese leaves, sugar and salt and bring to the boil. Simmer for 6-8 minutes. Turn out onto a serving dish, halve the quails' eggs and toss in the sauce. Scatter with the spring onions (scallions) and the shredded coconut.