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Method :
Wash the prawns under cold running water but do not remove shells. Slice
the onions and tomatoes, chop the radish and cut the leeks into 25mm
lengths.
In a large saucepan bring 1.5 liters of water to the boil, add the
prawns and all the vegetables and boil rapidly for 3-4 minutes.
Lower the heat, add the tamarind water and patis and season with salt,
freshly ground white pepper. Simmer for a further 6 minutes before
transferring to a soup tureen.
Serves 4-6
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