Prick the aubergines with a fork. Grill or barbecue the aubergines and pepper on a low-medium heat for 30–35 minutes. Turn until they are dark in colour (the pepper will cook faster). Set aside to cool.
Prepare the prawns (see
Peel away the dark skin of the aubergine and cut into 2.5 cm (1 inch) pieces. Peel and deseed the pepper and cut it into thin strips. Put both vegetables in a bowl with the prawns.
Peel and finely shred the mangoes or apple just before mixing (to prevent their colour darkening) and mix with the aubergine, pepper, prawns, shallots, half the dried shrimp, lime juice, fish sauce and chilli. Taste and adjust the seasoning. Leave to soak for 10 minutes.
Mix the coconut milk and flour in a small saucepan until smooth. Stir and cook over a medium heat for 2–3 minutes until thick. Spoon the aubergine mixture on to a serving plate. Drizzle the coconut milk on top. Sprinkle with the remaining dried shrimp.