Ingredients:

• 450 g – large prawns, shelled and de-veined
• 3 tsp chopped Garlic Cloves
• 4 tbsp fish sauce
• Salt and pepper
• 4 tbsp vegetable oil
• 2 Onions – sliced
• Grated rind of 3 Lemons
• 4 tbsp Jaggery
• 2 large tomatoes, peeled and chopped
• 1/2 ripe Pineapple – chopped
• 1 litre fish stock, prepared from the Prawn shells
• 4 tbsp tamarind, strained after being soaked in water
• 2 tbsp Bean sprouts
• 4 Red Chillies – deseeded and chopped
• To garnish:
• A handful of chopped Mint
• Slivers of Spring onion

Method:

1. Combine the prawns, garlic and 2 tbsps of fish sauce. Marinate for 30 minutes. | Heat oil; add onions and lemon rind – soften slightly.
2. Add jaggery and tomatoes; continue cooking for three minutes.
3. Stir in pineapple followed by stock, tamarind and remaining 2 tbsps of fish sauce. Simmer for five minutes.
4. Stir in prawns, bean sprouts and red chillies, and cook for a further few minutes. Re-season.
5. Serve hot garnished with mint sprigs and spring onion slices.

Recipe courtesy of Manali Acharya