Shiok!. Terry Tan

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      1½ tablespoons tamarind pulp

      3 tablespoons water

      6 tablespoons vegetable oil

      2 teaspoons sugar

      2 tablespoons tomato paste

      ½ tablespoon salt

      500 g (1 lb 2 oz) medium-sized prawns, shelled

      200 g (7 oz) buah petai (optional)

      Spice Paste

      6 dried chilies, soaked until soft

      350 g (12½ oz) onion, sliced

      5 doves garlic

      1 tablespoon shrimp paste