Over low heat roast the Khao Mao in small batches.
Rost the Khao Mao until it popped and become crispy. Set-aside.
Peel the shrimp and save the shrimp tomalley.
Devein the shrimp and remove the black intestine
Smash the shrimp with a heavy knife, it will improve its texture.
Mix the shrimp meat and the tomalley.
Using a knife, mince the shrimp and tomalley mix to a fine texture (but not to a paste).
In a small cooking pan, place pork fat over low heat.
Fry the mined shrimp meat.
Add sugar.
Add salt.
Fry the shrimp while constant stirring until cooked. Set aside.
Grate the white flesh of the coconut using a Thai style greater. Set aside (Optional: steam it for few minutes with a pinch of salt.) Set aside.
Cut the Kaffir lime leaves into fine chiffonade. Hand torn the coriander leaves. Set aside.
Arrange the dish in three plates. The fried shrimp relish top with kaffir lime and coriander leaves, the grated coconut and the roasted khao mao with side seasoning.