1 lb. large prawns (about 16-20 per pound size)
1/4 cup peanut oil
2 large shallots, halved lengthwise and sliced crosswise 1/8-inch thick
8 cloves garlic, chopped
1/3 cup tamarind juice the thickness of fruit concentrate
4 large dried red chillies, each cut into 2-3 pieces
1/4 cup chopped onion
2 jalapeno or serrano peppers, chopped with seeds
2 Tbs. fish sauce (nahm bplah), to taste
1 Tbs. Sriracha hot chilli sauce
1 Tbs. Maggi or Gold Mountain seasoning sauce
1 Tbs. palm or coconut sugar, to taste
Lettuce to line serving platter
1 red jalapeno pepper, cut into long, fine slivers
1 green onion (dense part of stalk only), cut into 1 1/2-inch lengths, then
split into thin matchstick-size slivers
A few cilantro sprigs for garnishing

Shell, devein and butterfly the prawns;
give them a saltwater bath to freshen. Rinse and drain well. Let sit at room temperature for at least 20 minutes before stir-frying.
Heat the oil in a small skillet for 2-3 minutes. Add the sliced shallots and fry over low to medium heat, stirring occasionally until the pieces are evenly browned and crisped (may take 20-25 minutes). Drain from oil with a fine wire-mesh strainer. Return oil to skillet and fry the garlic over medium-high heat until golden brown. Drain likewise, reserving the oil for stir-frying.
Heat a wok over high heat until its entire surface is smoking hot. Swirl in 2 Tbs. of the reserved oil to coat the wok surface. Wait a few seconds for it to heat. Then add the dried chilli pieces and fry quickly until they are dark red. Remove from oil with the wire-mesh skimmer. Toss the chopped onion and chillies into the wok and saut¥? until softened and aromatic. Add tamarind juice, fish sauce, Sriracha hot chilli sauce, Maggi or Gold Mountain sauce and palm sugar. Stir well to blend and heat to a sizzling boil.
Add the prawns and with frequent stirring, cook over high heat until the sauce is thick and the prawns are cooked to your liking (2-4 minutes, depending on their size). Turn off heat and add the fried shallots, garlic and dried chillies. Toss well. Transfer to a lettuce-lined serving platter. Garnish with slivered red chilli, green onion and cilantro sprigs.

Serves 6 with other dishes and rice in a shared family-style meal.

HINT: To save yourself the work of crisping shallots and garlic, use pre-packaged products available in small containers or bags substitute with 2-3 Tbs. for the shallots and 2 Tbs. for the garlic.

» Slow Cooker Yellow Thai Curry Chicken
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» Mangoes with Sticky Rice
» Thai BBQ Chicken Appertisers
» Kaeng Phet Daeng Kai (Red Curry)
» Thai Chicken Salad
» Stir Fried Wide Rice Noodles(Pad Si-iew)
» Thai Hot and Sour Shrimp Soup
» Thai Spicy Tamarind Prawns
» Kaeng Hanglay (Northern Style Beef Curry)
» Kaeng Masaman Kai ("Muslim Style" Chicken Curry)
» Supatra Thai Chicken