Peel and de-vein the shrimp. Cut into small pieces. Wash and pat dry the sliced shrimp meat.
Squeeze the shrimp tomalley from the heads; add it to the shrimp.
On a cutting board, use a knife to mince the shrimp together with the tomalley. Set aside.
In a pestle and mortar, pound the dried shrimp and garlic to a smooth paste. Set aside.
Thicken coconut cream in a saucepan over medium-low heat, reserving a small amount for the garnish. Do not allow the cream to separate into fat.
Add the dried shrimp-garlic paste, then cook it to remove the raw garlic taste.
Add the salacca and the diced green and yellow hairy-fruited eggplants. Continue a constant stirring, being careful not to let the coconut cream separate into fat!
Add the minced shrimp and the shallots. Keep simmering until the shrimp meat is fully cooked.
When the shrimp are cooked, taste and season to a sour-salty-sweet profile. Start by adding fish sauce; when you are satisfied with the saltiness, add the same amount of fish sauce as palm sugar and tamarind paste. Taste and adjust the flavors.
Turn off the heat and add the citrus juices at the ratios indicated.
Pour into a serving bowl. Garnish with thinly sliced three colored chilies – red, green and yellow – along with sliced shallots and a drizzle of the thickened coconut cream.