• 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.

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.

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.
• 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.
• 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.
• 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.

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