Step 1: Homemade shrimp stock can be made ahead from shrimp heads and skins. Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.
Step 2: Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.
Step 3: Add julienned pepayas another package of coconut cream powder, stir until mixed.
Step 4: Add shrimp stock and shrimp, stir and boil for another 10 minutes or until the shrimps are done.
Step 5: Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).