1

Heat oil in a large wok over medium-high heat. Stir-fry prawn heads and shells, crush into small pieces with a wooden spoon; add sugo and cook until colour deepens (3-5 minutes). Add garlic, ginger, lemongrass, lime leaves and chillies to wok and stir-fry until fragrant (1-2 minutes). Add coconut milk, coconut cream, 500ml (2 cups) water and 1 tsp salt. Reduce heat to medium; cover with lid and simmer (25 minutes). Strain broth through a fine sieve into a large bowl, pressing down with a large spoon to extract flavour; discard solids.

2

For fried aromatics, place oil, garlic, chillies and ginger in a large saucepan over low heat. Cook, stirring occasionally, until crisp (8 minutes). Add coconut flakes; cook until golden (30 seconds – 1 minute). Remove with a slotted spoon and drain on paper towel. Fry basil until crisp (15 seconds). Combine fried aromatics and fried shallots in a bowl; season and set aside. Reserve 60ml (¼ cup) oil; discard remaining (or save for later use).

3

Heat half the reserved oil in wok over medium-high heat. Stir-fry prawns until just cooked (2-3 minutes); transfer to a plate. Stir-fry pineapple until charred (2-3 minutes); transfer to a plate. Add remaining reserved oil to wok and, once hot, stir-fry corn until charred (2-3 minutes). Return broth to wok, add beans and bring to a simmer. Return prawns, pineapple and corn to broth and simmer until beans are just tender (1-2 minutes). Divide broth among bowls, drizzle with extra cream, and top with fried aromatics. Serve with roti and lime wedges on the side.