Heat up a dry frying pan and fry the
shrimp powder for a few minutes, stirring frequently. Do not overcook.
Remove and set aside on a large plate. Using the same pan, heat the
desiccated coconut, stirring until a rich brown color. Remove and place
on a plate to cool. With a food processor, blend the remaining
ingredients until a smooth paste. Add the shrimp powder and desiccated
coconut, cover and blend again. If necessary, add a little water in the
blender. Turn on to a plate and shape with your hand to make a
round, flat cake. Serve with white rice and curries.