In small mixing bowl, combine broken, caramelized prawn head fat with toasted coconut, fried garlic, fried shallot, prawn paste crisp, salt, sugar, lime powder, and banana chili powder.

Bring prawn oil to 150°C in saucepan, then pour over all other ingredients, cool to room temperature, taste and adjust as needed, ad karen chili powder as needed, transfer to storage containers and reserve for service.