Not shown in video: Soaked the tamarind in a cup of hot water for 15 minutes.
Heat the vegetable oil in a deep pot and sauté the red onion, tomatoes and green chilli for two to three minutes.
Strain the tamarind pulp into the pot and add the rice water. Bring this to a boil and then turn down to a simmer to cook the vegetables.
For the vegetables, add them to the pot according to how long they take to cook. Add the vegetables that take longer to cook first. As an estimate, the long beans will take around 7 minutes, the daikon, lady’s fingers and eggplant around 5 minutes.
Once the vegetables are done, add the prawns which should take only around 3 minutes or so to cook.
Sprinkle in the kang kong (water spinach) and let it boil for around 3 minutes.
Finally, add the fish sauce and sugar and adjust the seasoning (salt and pepper) to your liking.
Serve it with rice.