Mix all the Amok paste ingredients in a food processor, amount shown is for 4 and will keep in the fridge for 3 days, 3 months in the freezer.
Fry 3 finely chopped shallots and crushed Kaffir lime leaves in a pan with 1 tbls of sunflower oil and 4 tbls Amok paste (1 tbls per person) until onions are soft.
Add ½ cup of coconut milk, condensed milk and bring to a boil.
Add the fish cut into 10 mm cubes and cook for 2 minutes then simmer.
Add the chicken powder, sugar, fish sauce. Stir and take of the heat.
Drop in the egg yolk and stir gently. Serve with a swirl of coconut milk and boiled rice.