Pour everything through a sieve, to dispose of the shells and the heads, and pour back in the casserole. Add the prawns and continue to boil for about 5 minutes till the prawns are orange. Add the fish-sauce, some lemon juice and the brown sugar, stir well and serve immediately, with coriander leaves sprinkled on top. Add the coconut cream, the fish sauce and the sugar, mix well. Sprinkle the chili peppers over it and serve with plain rice.
Preparation Make an incision on both sides of the fish very lightly in a square pattern.
Cut off the fins if they are too long. Heat up the oil in a wok or a deep frying pan. Place the whole fish in the oil and fry for 4 to 5 minutes on each side, making sure that the whole surface of the fish is in the oil and fried. Drain the fish on some absorbing paper and keep it warm. Pour most of the oil out of the wok and heat the rest up on medium heat.