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
*Can be found at specialty Asian markets.
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