Tamarind Sauced Prawns

Ingredients:
200g medium size prawns (shelled, leave tail intact and deveined - see notes below)
1/2 tbsp ginger (finely chopped)
1 shallot (finely chopped)
1 red chilli (deseeded and finely chopped)
4 tbsp cooking oil

Tamarind Sauce (mix and stir)
1 tbsp tamarind paste
1 tbsp sugar (taste and add more if desired)
1/2 tbsp oyster sauce
Dash of fish sauce
3 tbsp water

Methods:

1. Add cooking oil into a medium-high heated wok, add prawns and stir-fry until just pink, remove from heat and drain on a colander to let the excess oil drips off.
2. Remove excess oil in the wok leaving only 2 tbsp, saute chopped ginger, shallot and red chilli until fragrant. Add the tamarind sauce and stir for a few seconds.  As it starts to boil, add in the prawns and stir-fry until the prawns are well coated in the sauce and the sauce has slightly reduced.
3. Off the heat, dish and serve.

Note:  When removing the vein from the prawns I do not cut a slit at the back side of the prawns as I intend to keep the prawns whole and when cooked the prawns will have a nice rounded curl.  I either pull the vein out from the front of the prawns if the vein is seen protruding from there, or else I will use a toothpick to prick the back-side of the prawns and pull out the vein.