Place prawns in mortar and pestle and pound until minced (or alternatively mince in a food processor). Transfer to a mixing bowl and add sugar, coconut, kaffir lime leaf, Five Tastes Curry Paste and ginger. Mix well.
Using a tablespoon of mixture for each, press around a bamboo cocktail stick to form an oval shape. Repeat to make approximately 24.
Heat oil in a non stick frypan over medium-low heat. Cook 6-8 sticks at a time for 5 minutes, turning regularly until golden on all sides and cooked through. Keep warm while cooking the remaining ones.
Serve with a dipping sauce or lime aioli.