475ml chicken stock
White sugar, pinch
chilli powder, pinch
115g yellow curry paste
scud chillies, bruised
6 large prawns, cleaned, tail on
Bring the stock to the boil then season with the salt, sugar, chilli and tamarind water and then stir in and dissolve the curry paste. season the curry with the fish sauce, sugar, tamarind water and lime juice. it should taste hot, sour and salty
in equal proportion. Throw in a few bruised long scuds. put to one side for at least 30 minutes to allow the curry to ripen. add the cleaned prawns and simmer until cooked. Finish by checking and refining the seasoning with extra lime juice, tamarind water, fish sauce and chilli powder. make sure the flavours are defined and intense.