Method

1. Place shrimp paste in a frying pan, cook on medium heat for 5-6 minutes or until shrimp paste is dry and toasted. Grind paste in a mortar and pestle, until a powder.

2. For coconut rice: wash rice thoroughly until the water runs clear. Add coconut cream, ½ cup of water, rice and pandan leaves to a medium saucepan, bring to the boil. Cook partially covered 5 minutes or until holes start to appear in the surface of the rice. Cover completely with the lid and turn heat down as low as possible. Cook a further 10 minutes. Remove the pan completely from the heat and leave to stand a further 10 minutes. Remove pandan leaves. Season to taste, set aside to serve.

3. For spice paste: place all ingredients plus 1 tbsp of dried shrimp powder in a blender and process with ¼ cup of water, until a fine paste. More water may be needed.

4. Process fish in a food processor with a pinch of salt, until smooth. Transfer to a large bowl, add ¼ cup of the spice paste or to your liking. Using your hands combine beaten eggs, coconut cream and rice flour until well combined.

5. Lay two layers of plastic wrap on a flat surface, spoon fish mousse into centre of plastic, roll plastic over mixture to create a cylinder shape, approximately 8cm by 3cm. Tie off each end of the plastic to create a tight seal. Cover the cylinder with a layer of aluminium foil. Repeat process until all of the mixture is used.

6. Place fish boudins in a steamer basket over a medium saucepan of boiling water, cook for 15-20 minutes or until cooked through. Remove foil and plastic.

7. For stink beans: process shallots, lemongrass and chilli with a stick blender with base attachment with the remaining tablespoon of shrimp powder and ¼ cup of water, until smooth. Extra water may be needed. Heat oil in a frying pan over high heat. Add the paste and stink beans cook 4-5 minutes or until stink beans have been heated through.

8. To serve, lay 2-3cm slices of the boudin on a plate, place coconut rice on the side with a spoonful of stink beans.