Instructions: Clean and devein the prawns. Soak the tamarind in 3tbsp of hot water and squeeze to extract the juice. Discard the pulp.

In a hot non-stick wok or frying pan, heat the oil and fry the garlic. Then add the prawns, palm sugar and black pepper. Continue to stir fry over a high heat for 5 minutes.

Add the tamarind juice and ketjap manis and fry for another 2 minutes.

Transfer to a serving dish and garnish with the cucumber slices.

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