Green ginger river prawn curry

We pull in from the Lay Myo River and lunch at a sun-bleached stilted shack, under which hoglets and puppies rootle and flop about. Fish, kippered to bloaters, slashed and threaded on bamboo sticks, are gently warmed over a fire, and taste of delicious hut. Fat river prawns, as big as lobster tails, are fried with smashed green ginger and salt, then plopped into a bubbler of a curry. Heads are sucked of their glories by those who know - and are happy to do. So, keep the prawn heads on, but