Stir-Fried Prawns with Tamarind from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 15 ml/1 tbsp fried chopped garlic
• 450 g/1 lb raw prawns (shrimp), peeled
• 90 ml/6 tbsp tamarind juice, made by mixing tamarind paste with warm water
• 2 spring onions (scallions), chopped, to garnish
• 30 ml/2 tbsp fried sliced shallots
• 30 ml/2 tbsp palm sugar or light muscovado (brown) sugar
• 30 ml/2 tbsp vegetable oil
• 30 ml/2 tbsp chopped onion
• 15 ml/1 tbsp Thai fish sauce
• 30 ml/2 tbsp chicken stock or water
• 6 dried red chillies