680g (1 1/2 lbs) very small or medium prawns
1 tablespoon tamarind pulp, seeded
1 tablespoon boiling water
1 teaspoon salt
6 tablespoons cooking oil

1. Mash tamarind pulp with boiling water to soften. Add salt.

2. Shell and devein prawns, keeping heads and tails intact.

3. Marinade prawns in tamarind pulp for 1/2 hour.

4. Heat oil and fry a prawn at a time until brown and crispy on both sides.Drain on kitchen or brown paper while frying the rest of the prawns.

This dish can be served on its own as an appetiser/entree, with a bowl of steamed white rice and sliced cucumber or with a range of other dishes. If prawns are left unshelled, they will be much crunchier and perfect as nibblies