In a mortar and pestle or food processor, pound red chili to a pulp. Add shrimp paste, soaked dried shrimp and sugar and pound them until they are fine. If you are using the food processor just grind them to a smooth sambal.
Transfer paste to a bowl with fiddle fern, lime, prawns, coconut, coconut cream, and season with salt to taste. Toss well to combine, taste to check seasonings and add more sugar, coconut milk, lime juice or salt if desired.
Spoon into serving bowls and enjoy.
Notes: N.B. If unavailable you can replace fiddle fern with spinach.