Prawns with tamarind sauce (goong ma kham)

Most Thai households have all the seasoning ingredients for this in their kitchen, so they just need to go to the markets and pick up some fresh prawns. The combination of palm sugar, fish sauce and tamarind puree provides the perfect balance of sweet, salty and sour that Thai cuisine strives for. You can also use the tamarind sauce to top a deep-fried whole fish, such as a snapper. The fish flesh absorbs the flavour, providing a nice balance with the crispy skin.