1. Chop the lemongrass, coriander stalks, chili, ginger and kaffir limeleafs coarsly and boil them with the coconut milk and fish sauce. Season with a few drops of lime juice.
2. Let the coconut milk cool and bring out all those flavors. Strain.

3. Fry the prawns (with the shell on) in a oiled pan on medium heat until done. Remove from the pan and set the pan to the side. Peel the prawns.
4. Add the juice of half a lime and the golden syrup to the pan and reheat until it caramelizes. Add the prawns and turn them until they’re covered in the sweet and sour syrup.
5. Put the prawns on a skewer each and then reheat the coconut milk. Blend it into a foam using an immersion blender. Put the little skewer in a glass and spoon over the fragrant foam.

Enjoy!