Ingredients:
2 tablespoons canola oil
1 onions, sliced very fine
2 red chilies, seeded and sliced very fine
20 green king prawns, peeled and deveined with tail intact, can leave head on to if you wish ( shrimp)
2 tablespoons finely chopped garlic
1/4 cup tamarind juice
2 tablespoons palm sugar
2 tablespoons fish sauce
2 spring onions, sliced ( green onion)
fresh coriander leaves, to garnish
Directions:
Heat oil in wok until smoking then add onion and chili and stir fry for 30 seconds.
Add prawns and garlic, stir fry until prawns are just starting to colour, around 2 minutes.
Add tamarind water, palm sugar and fish sauce and stir fry until the prawns are cooked and the sauce has slightly thickened, around 3 minutes Transfer to a serving plate and garnish with the spring onion and coriander leaves.
Serve with Jasmine rice.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.