Citrus-Cured Tiger Prawns Rolled in Tamarind

THIS DISH WAS INTRODUCED TO ME BY MY HALF-SISTER THREE. WHEN WE MET FOR THE FIRST TIME ONLY RECENTLY, ALL WE TALKED ABOUT WAS FOOD AND RECIPES. THIS RECIPE USES VIETNAMESE FISH MINT, RAU DIEP CA, AND I’VE ONLY SEEN IT IN VIETNAMESE MARKETS; THE GREEN LEAVES ARE HEARTSHAPED. WITH ITS BOLD FISHY FLAVOURS, IT‘S AN ACQUIRED TASTE FOR SOME PALATES, SO EAT A LEAF BEFORE YOU BUY IT.