450 g Shrimps, peeled and deveined. Tapioca flour or cornstarch for dusting
3 tablespoons Oil
1 1/2 liters Chicken or fish stock, or water
4 tablespoons Tamarind juice
2 Large stalks celery, thinly sliced or julienned
400 g Ripe pineapple, peeled and cubed (from 1/4 whole pineapple)
1 Large tomato, cut into eighths
8 pieces Ladies’ fingers (okra), sliced
2 Red or green chilies, thinly sliced or to taste
225 g Bean sprouts, rinsed
2 tablespoons Fish sauce
1 1/2 tablespoons Sugar
1/2 teaspoon Salt
2 Shallots, peeled and minced
Fresh coriander (cilantro) leaves and Thai basil leaves for ganish

In a large bowl, dust the shrimps in the cornstarch. Heat 2 tablespoons of the oil in a frying pan over medium heat and stir-fry the shrimps until pink, about 3 minutes. Remove from the heat and set aside. In a large saucepan, heat the chicken stock and tamarind juice over medium heat. Add the celery, pineapple, tomato, ladies’ fingers and chilies, and bring to the boil. Reduce the heat to low, add the bean sprouts, and stir in the fish sauce, sugar and salt. Heat the remaining oil in the pan and stir-fry the shallots until golden, about 4 minutes. Add the shrimps to the soup, stirring to combine well. Remove from the heat and serve, garnishing each bowl with shallots and the fresh coriander leaves and Thai basil.

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