Kam heong mussels

Begin by making the prawn floss. Drain the dried shrimp, reserving the water. Blend the prawns until they are crumbly. Add the prawns to a pan with the oil, and cook over low heat, stirring regularly, until lightly caramelised and dry. Remove from the pan and drain off the excess oil on kitchen paper

Make the sauce by mixing all the ingredients together

To make the rempah, first roughly chop all the ingredients except the curry powder. Add everything to a blender or food processor, pulse until coarsley chopped. Remove from the machine and mix in the curry powder

Next, heat a saucepan or ideally a wok over medium-high heat. Add the vegetable oil. Throw in curry leaves and let them pop for a few seconds. Stir in the rempah until very fragrant. Get a lid ready, then throw in the mussels, most of the sauce and reserved shrimp water. Cover and shake the pan. Leave to cook, covered, until the mussels to open up. It will take a few minutes. Throw away any that mussels have not opened

Take the lid off. At this point the sauce may be a tiny bit runny. If so, let it reduce and thicken slightly for a few minutes, until it's thick enough to coat each mussel with the sauce and nicely glossy

Serve the kam heong mussels on a plate and sprinkle over a generous amount of prawn floss and the remaining sauce