1 lb Raw prawns in their shells
1 oz Tamarind pulp
5 Garlic cloves; pounded
2 tb Oil
2 tb Palm sugar
1 ts Black pepper
4 tb Ketjap manis; (thick sweet soy sauce)
1/4 Cucumber; sliced, to garnish

Clean and devein the prawns. Soak the tamarind in 3tbsp of hot water and squeeze to extract the juice. Discard the pulp.

In a hot non-stick wok or frying pan, heat the oil and fry the garlic. Then add the prawns, palm sugar and black pepper. Continue to stir fry over a high heat for 5 minutes.

Add the tamarind juice and ketjap manis and fry for another 2 minutes.

Transfer to a serving dish and garnish with the cucumber slices.