Quarter and peel the turnip. Cut the quarters into small cubes. Peel garlic and ginger and dice finely. Clean the leek, cut into fine rings and wash
Heat the fat in a saucepan. Sauté diced turnip, leek and garlic in it. Add curry paste. Pour in broth, coconut milk and orange juice. Add ginger and a little salt, bring to the boil, cover and cook for about 20 minutes. In the last 5 minutes add the peas.
Peel the shrimps, except for the tail fins, and remove the intestines. Wash shrimps and pat dry. Heat oil in a pan and fry shrimps for 4-5 minutes, turning them over. Remove and season with salt. Put 3 prawns on each wooden skewer. Season soup with salt, pepper and sugar, arrange in plates, sprinkle with pink berries. Add the prawn skewers