Ingredients
| 2 Tbsp | Canola oil |
| 1 | Onion, finely sliced |
| 1 | Red pepper |
| 1 | Red chilli, seeded and diced |
| 1 | Kaffir lime leaf, finely julienned |
| ½ cup | Fresh peas, or podded broad beans (optional) |
| 16 | King prawns, raw, peeled and deveined (Main) |
| 3 | Garlic cloves, crushed |
| 3 Tbsp | Tamarind puree |
| 1 Tbsp | Water |
| 1 Tbsp | Palm sugar |
| 1 to garnish | Fresh coriander |
| 1 Tbsp | Fish sauce |
Directions
- Heat the oil in a wok. Stir-fry the onion, red pepper, chill, kaffir lime leaf - and peas or beans, if using - for 30 seconds.
- Add the prawns and garlic and stir-fry until the prawns are starting to go pink.
- Combine the tamarind puree, water, sugar and fish sauce and stir into the prawn mixture.
- Stir-fry for about two minutes. Garnish with coriander.
- Delicious served with jasmine rice.