Thai Spicy Tamarind Prawns

Shell, devein and butterfly the prawns;

give them a saltwater bath to freshen. Rinse and drain well. Let sit at room temperature for at least 20 minutes before stir-frying.

Heat the oil in a small skillet for 2-3 minutes. Add the sliced shallots and fry over low to medium heat, stirring occasionally until the pieces are evenly browned and crisped (may take 20-25 minutes). Drain from oil with a fine wire-mesh strainer. Return oil to skillet and fry the garlic over medium-high heat until golden brown. Drain likewise, reserving the oil for stir-frying.

Heat a wok over high heat until its entire surface is smoking hot. Swirl in 2 Tbs. of the reserved oil to coat the wok surface. Wait a few seconds for it to heat. Then add the dried chilli pieces and fry quickly until they are dark red. Remove from oil with the wire-mesh skimmer. Toss the chopped onion and chillies into the wok and saut¥? until softened and aromatic. Add tamarind juice, fish sauce, Sriracha hot chilli sauce, Maggi or Gold Mountain sauce and palm sugar. Stir well to blend and heat to a sizzling boil.

Add the prawns and with frequent stirring, cook over high heat until the sauce is thick and the prawns are cooked to your liking (2-4 minutes, depending on their size). Turn off heat and add the fried shallots, garlic and dried chillies. Toss well. Transfer to a lettuce-lined serving platter . Garnish with slivered red chilli, green onion and cilantro sprigs.

Serves 6 with other dishes and rice in a shared family-style meal.

HINT: To save yourself the work of crisping shallots and garlic, use pre-packaged products available in small containers or bags substitute with 2-3 Tbs. for the shallots and 2 Tbs. for the garlic.