Start by soaking the tamarind pulp in the hot water for at least 15 minutes, or until the tamarind is soft and the seeds .are easily removed from the pulp.
Trim the feelers from the prawns and then marinate in the tamarind water (pulp and all) for an hour in the fridge.
Place a wok over a medium heat and pour in the vegetable oil. Add the marinated prawns.
Fry the prawns until they are cooked through and the tamarind marinate starts to dry out (about 10 minutes).
Add the sugar, salt and dark soya sauce.
Increase the heat slightly and continue frying until the mixture begins to caramelise.
Serve immediately with the sliced cucumber as garnish.
Recipe reprinted with permission of The Muddled Pantry
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