This dish can be served as a main meal with rice, finger food or even on pasta.
If using prawns with heads on, trim off eye portions and legs of prawns, but leave unpeeled.
Combine thick tamarind concentrate, salt, pepper, sugar and fish sauce.
Mix in prawns and leave for 15 minutes.
Heat enough oil to coat the bottom of nonstick frying pan until hot.
Fry prawns in batches to prevent overcrowding, over moderate heat for 3-5 minutes or until prawns are cooked.
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