Ingredients:

450 gm large prawns, shelled and de-veined

3 tsp chopped garlic cloves

4 tbsp fish sauce  salt and pepper

4 tbsp vegetable oil

2 onions - sliced

grated rind of 3 lemons

4 tbsp jaggery

2 large tomatoes - peeled and chopped

1/2 ripe pineapple - chopped

1 litre fish stock - prepared from the prawn shells

4 tbsp tamarind- strained after being soaked in water

2 tbsp bean sprouts

4 red chillies - deseeded and chopped

Garnish: handful of chopped mint  slivers of spring onion 

Method:

Combine the prawns, garlic and 2 tbsp of fish sauce.

Marinate for 30 minutes.

Heat oil; add onions and lemon rind - soften slightly. 

Add sugar and tomatoes; continue cooking for three minutes.

Stir in pineapple followed by stock, tamarind and 2 tbsp of fish sauce.

Simmer for five minutes.  

Stir in prawns, bean sprouts and chillies and cook for a further few minutes.

Re-season.

Serve hot garnished with mint sprigs and spring onion slices.

Source:Internet