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Method :
Soak tamarind in boiling water for 30 minutes. Remove shell from prawns,
leaving heads and tails intact. Carefully scrape out dark veins with a
sharp knife, then make deep incisions down the centre back of the prawns
to make them curl up during cooking. Arrange prawns in a wide flat bowl.
Strain tamarind water, and stir in chili powder and sugar. Pour over
prawns and marinate for up to 1 hour, turning occasionally.
Heat
oil in a wok or large frying pan. Drain prawns and sauce on high heat for
2 minutes. Pour on marinade and cook until prawns are tender. Remove
prawns from sauce with a slotted spoon. Bring sauce to the boil and cook
until well reduced.
Drain
pickled vegetables and arrange these, or tomato and cucumber slices,
around the edge of a serving dish. Place prawns in the centre and pour on
the sauce.
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