Blend 10 shallots, garlic, red chillies, 2 stalks of lemon grass, 1 inch galangal, turmeric and 20g shrimp paste in a food processor until fine. Mince all marinade — 2 eggs, 1 cup coconut milk, rice flour, Kaffir lime leaves, salt and sugar with the paste, mix well. In the center of a banana leaf, place the mashed mixture. Fold up both sides of the banana leaf to meet in the centre and fold up the other two ends to meet in the center and secure with bamboo tooth picks. Boil water in a wok. Steam for 10 minute, unwrap the leaves and serve.