Ingredients

• 450 g - 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
• To garnish:
• A handful of chopped mint
• Slivers of spring onion

How to Make Prawn Soup

• Combine the prawns, garlic and 2 tbsps of fish sauce. Marinate for 30 minutes. | Heat oil; add onions and lemon rind - soften slightly.
• Add jaggery and tomatoes; continue cooking for three minutes.
• Stir in pineapple followed by stock, tamarind and remaining 2 tbsps of fish sauce. Simmer for five minutes.
• Stir in prawns, bean sprouts and red chillies, and cook for a further few minutes. Re-season.
• Serve hot garnished with mint sprigs and spring onion slices.