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Slice the garlic fine, the pineapple into cubes, the jeruk purut very fine and the rawits fine.
Clean the prawns and remove the head but leave the tail on.
Blach the tomatoes in boiling water and let them cool down in cold water.
Peel the tomatoes and remove the pulp and chop the tomatoes fine.
Heat in a wok the oil and fry the garlic and the horapa for 1 minute and remove them.
Add the curry paste and fry it for 1 minute.
Then add half of the santen, the fish sauce, the tomatoes, the pineapple, the lime juice and the palmsugar.
Add the prawns and fry them nearly done.
Add the remaining santen, the jeruk purut, the rawits, the garlic and the horapa and cook it until done, then serve.