Prepare the prawns (see
Lower the eggs into a saucepan of water and bring to the boil, then reduce the heat and simmer for 5 minutes. Drain, crack the shells slightly and cool in cold water. Peel off the shells.
Heat 5 cm (2 inches) of oil in a wok over a medium heat. The oil must not be too hot. It is ready when a small piece of green bean sizzles immediately when dropped in. Add the eggs carefully and deep-fry for 6–8 minutes or until golden brown. Remove and drain on kitchen paper. Deep-fry the prawns for 1–2 minutes. Remove and drain.
Remove most of the oil but leave 1½ tablespoons in the wok and stir-fry the curry paste over a medium heat for 3–4 minutes or until fragrant. Add the beans, fish sauce and sugar or honey and stir-fry for 3–4 minutes. Add the prawns, then taste and adjust the seasoning.
Spoon the beans and prawns on to 4 warm serving plates, arrange the quail eggs on top and garnish with kaffir lime leaves.