Mix together the prawns, garlic and
Heat the oil in a large pan, add the shallots and lemon grass, and quickly sauté, but do not brown them. Add the sugar and tomatoes and cook until they have slightly softened. Pop in the pineapple and bamboo shoots, if you are using them, and continue cooking for a few minutes. Give it all a really good stir.
Tip in the water and, when it is boiling, mix in the tamarind liquid, the remaining fish sauce and salt. Reduce the heat and simmer for a further 5 minutes.
Add the prawns, beansprouts and chillies and cook for about 3 minutes, until the prawns are tender. Discard the lemon grass blades. Serve scattered with the mint and spring onion.
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