1/4 cup sour curry paste
100 grams boiled striped snake-head fish meat
10 tiger prawns (30 grams each)
4 cups water
1 cup Chinese radish, sliced
5 pods yard-long bean, cut into 1 inch long
1/2 cup cauliflower, cut into pieces
6 tablespoons fish sauce
2 tablespoons palm sugar
6 tablespoons tamarind juice
1 cup Chinese cabbage, cut into pieces
1. In a mortar, pound the curry paste with fish meat to a fine paste.
2. Clean the prawns. Remove the shell and heads but keep the tails intact. Devein and put aside.
3. In a pot, mix the curry paste prepared in step 1 with water. Bring to a boil over medium heat. Add the Chinese radish, yard-long bean and cauliflower. Cook until they are almost done. Add the prawns. Season to taste. It should have a perfect balance of spicy, salty and sweet. Add the Chinese cabbage and cook until everything is done. Turn off the heat.
4. Ladle into a serving bowl and serve.