Salty, sweet and sour, these prawns make a perfect match for the
2 tbspvegetable oil20uncooked prawns, cleaned, tails intact4red shallots, thinly sliced2garlic cloves, thinly sliced1lemongrass stalk (white part only), finely chopped2 tbspfinely grated palm sugar1½ tbspfish sauce1½ tbsptamarind paste1 cup(loosely packed) coriander, plus extra to serve2 tbspchopped garlic chives100 gmwatermelon, cut into small dice½ cup(loosely packed) Thai basilFried shallots and lime wedges, to serveCoconut rice400 gmjasmine rice, rinsed400 mlcoconut milk200 mlwater1 (10 gm)pandan leaf (optional)2cm piece of ginger
For coconut rice, combine ingredients, 200ml water and ¾ tsp sea salt in a saucepan, bring to a simmer, cover, reduce heat to low and cook for 20 minutes, then, without uncovering, leave to steam for 5 minutes.
Meanwhile, heat oil in a wok over medium-high heat, add prawns, shallot, garlic and lemongrass and stir-fry until prawns start to colour (about 1 minute). Combine sugar, fish sauce, tamarind and 125ml water, taste and adjust so mixture is a balance of sweet, sour and salty. Add to wok and stir-fry to reduce sauce a little (2-3 minutes). Stir in coriander and garlic chives, serve on coconut rice and top with watermelon, Thai basil, extra coriander, fried shallots and lime wedges.