Persian Gulf prawns with tamarind (ghalieh maygu)

Normally associated with South East Asian cuisine, tamarind features in the food of the Persian Gulf (probably due to its closeness to India and Africa). On its own, tamarind is very sour, but when tempered with sugar it becomes pleasantly tart. When simmering liquid that has tamarind in it, it is best not to use a seasoned wok as the acid tends to strip the seasoning away.