185g (6 oz) mixed pickled vegetables, or
sliced tomato and cucumber
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.
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.
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