[Thailand] How to cook Prawns with tamarind sauce (goong ma kham)

Ingredients

• 2 cups (500 ml) vegetable oil
• 8 large raw king prawns, peeled and deveined, with tails intact
• 40 g tapioca flour
• 20 g rice flour
• ½ bunch Chinese broccoli (gai lan), trimmed and cut into 4–5 cm lengths
• large handful coriander leaves
• 1 large fresh red chilli, julienned

• ¼ cup (60 ml) vegetable oil
• 2 small dried chillies
• 3 large garlic cloves, chopped
• 3 large fresh red chillies, julienned
• 8 red shallots, sliced
• 3 red birds-eye chillies, chopped
• ¼ cup (60 ml) fish sauce
• ¼ cup (60 ml) tamarind puree
• 150 g soft palm sugar
• 1 tsp salt
• 200 ml water

Directions