Soak tamarind pulp in hot water for at least 15 minutes.

Strain to remove seeds. Set the juice aside.

Blend all ingredients for spice paste into paste form and set aside.

For the prawn, trim its feelers and the sharp tip of the prawn head. Rinse prawns and set aside.

In a wok or pan, heat the cooking oil. Add prawns and stir-fry until they are about 70% cooked (partially opaque). Remove and set aside.

In the same wok, add the spice paste. Stir-fry over medium heat for 5-7 minutes until fragrant and the oil separates.

Pour in tamarind water and add dark soy sauce. Stir well and continue cooking until the sauce reduces slightly and thickens.

Return the prawns to the wok and stir-fry for another 5 minutes until fully cooked and coated in the sauce.

Add sugar (and additional salt if preferred).

Garnish with coriander before serving.