Masak Lemak Chili padi Pucuk Paku with Prawns

10 big prawns (or you may use 2 crabs quatered)

2 cups pucuk paku ( edible fern shoots : or you may also use topiaca shoots aka pucuk ubi )

3-5 bird chilies

3 shallots

1 inch fresh tumeric root

2 sticks lemon grass -bruised

1 cup evaporated milk

salt 

1 cup thick coconut milk (or you may use 2 cups evaporated milk without the coconut milk)

In a mortar and pestle pound together the bird chillies, shallots and tumeric root. In a sauce pan put in the seafood and the vegetables. Put in the pounded ingredients and pour in the milk and coconut milk, bruised lemon grass and salt. Cook over very low heat stirring often. Simmer until the seafood changes colour and the sauce begins to boil. Serve over hot steamed rice.