Grind all the spice paste in a blender to a smooth paste. Heat a little oil in saucepan and fry the paste until fragrant. Then add the liver and prawns and saute evenly with the paste for a few minutes.
Add the coconut milk and tamarind juice to the pan and stir. Check seasoning and add salt and sugar to taste. Reduce heat and simmer until the gravy thickens. Add the long beans, sliced onions and chilli and cook until it's fairly dry.
Candlenuts and shrimp paste
Candlenuts and shrimp paste are commonly used in Indonesian cooking. You should be able to find them at Asian grocery shops and markets.