Wash prawns; trim off feelers and legs, leaving heads
and shells intact. Rub coarse salt to remove any slime
and odour, leave for 5 mins. Rinse well and drain.
Carefully pull tentacles and heads away from bodies of
squid and discard. Remove innards and any cartilaginous
matter. Rub and peel off thin skin. Wash bodies well,
taking care to rinse out cavaties. Slit bodies open and
cut into bite-sized pieces.
Cut fish fillet into cubes.
Soak tamarind pulp in 1/2 cup of the warm water for 5
mins and extract the juice by squeezing the tamarind
into another bowl.
Bring remaining 9 cups of water to boil in a large
(about 4 litres) pot.
Put in dried tamarind slices, garlic, shallots and lemon
grass and boil for 3 mins.
Lower heat, add tamarind juice and simmer for 10 mins.
Add chillies and simmer for a further 2 mins.
Add squid and cook for 1 min. Put in prawns and cook for
3 mins. Do not overcook. Remove from heat the squid
(when tender) and prawns (when pink).
Add fish and cook for 5 mins.
Taste and add lime or lemon juice if desired.
Add the prawns and squid back to the soup when ready to
Garnish with coriander leaves.