| Level: | Easy |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | Serves 4 |
Ingredients
- 3 1/2 tablespoons/50 g tamarind pulp
- 6 1/2 cups/1 1/2 litres fish stock
- 4 tablespoons fish sauce
- 1/2 sweet pineapple, peeled and sliced into bite-size pieces
- 3 1/2 ounces/100 g pickled bamboo shoot
- 1/3 cup sugar
- 7 ounces/200 g baby calamari, cleaned but not skinned
- 7 ounces/200 g small tiger prawns, heads and legs trimmed
- 1 tomato, cut into wedges
- 1 green banana, finely sliced
- 5 okra, sliced on a diagonal
- 1 elephant ear stem, peeled and sliced
- 1 bunch rice paddy herb, roughly sliced* (See Cook’s Note)
- 1 bunch saw tooth coriander, roughly sliced*
- 1 teaspoon garlic oil
- 1/2 tablespoon fried garlic
- 2 red chiles, sliced
Instructions
- Dissolve the tamarind pulp in 1 cup of hot water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp. Combine the tamarind water, fish stock, fish sauce, pineapple, pickled bamboo shoots, and sugar into a clay pot and bring to the boil. Add the calamari and prawns to the pot. Bring back to boil, discarding any impurities that float to the top. Now add tomatoes, green banana, okra and elephant ear stems. Bring back to the boil, tranfer to serving bowl then add rice paddy herb, coriander, fried garlic, garlic oil, and chile.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 386 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 8 g |
| Sugar | 40 g |
| Protein | 28 g |
| Cholesterol | 182 mg |
| Sodium | 2306 mg |