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1
place the breadcrumbs in a bowl and stir in the coconut milk.
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2
leave to soak for at least 30 minutes.
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3
puree in a blender or food processor, then scrape into a bowl and set aside.
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4
Meanwhile, peel the fresh shrimp and set aside in a cool place.
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5
place the shells in a pan an dadd the stock and tomatoes.
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6
Bring to a boil and simmer over low heat for 30 minutes, strain into a bowl, pressing the shells against the side of the colander or sieve to extract as much of the flavor as possible.
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7
Reserve the stock, discard the shells.
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8
Put the onion, chiles and dried shrimp in a blender or processor and blend to a puree.
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9
Scrape into a large pan and stir in the oil.
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10
Cook over very low heat for 5 minutes.
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11
add the garlic and ginger and cook for another 2 minutes.
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12
grind the peanuts and cashews in a processer till they become a fine powder.
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13
Stir into the pan and cook for about 1 minute more.
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14
stir in the breadcrumb puree and shrimp stock.
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15
Stir over low heat for 3 minutes, till shrimp are cooked through and the mixture resembles a thin porridge.
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16
If necessary, stir in a little water.
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17
season with salt and pepper to taste.
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18
serve immediately, adding a scattering of chopped cilantro and a couple of drops of chili oil over each portion.
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19
serve with cooked rice.
