Toss shrimp with salt, turmeric, and cinnamon.  Cut off and discard dried chili stems.  Revive the dried chilies.  Drain and puree dried chilies with fresh chilies, shallot, garlic, and lemongrass in food processor.  Reserve.

Heat peanut oil in large wok over highest heat.  Fry chili paste 4 minutes until fragrant and mahogany-colored.  Add shrimp and cook, tossing until they are almost cooked through.  Stir in ketchup, vinegar, salt, and sugar.

Cook for several minutes after mixture boils, to heat and consolidate the flavors, then add vegetables and mint.

Toss and serve.