1. Prepare the tamarind by combining the pulp and water in a small bowl. Allow to sit, then strain out or remove the seeds.

2. Shell and devein the prawns (if using) but leave the tail on. Clean the calamari, and cut slits into the body. Dry thoroughly.

3. Combine the tamarind, sugar and salt in a medium bowl and add the prepared seafood. Marinate for 15-20 minutes.

4. Heat a grill plate until smoking, then add half the oil. 

5. Grill the seafood on high heat for 3-4 minutes or until fully cooked and slightly charred, almost burnt. Serve immediately.

*Tip: Tamarind has a fragrant, tangy acidity that is much more complex than citrus. It is best prepared from the little blocks of pulp you find in Asian grocers. You simply break off a piece, cover it with warm water and allow it to sit for a few minutes. Use your fingers to prise out the large seeds, or simply push the softened pulp through a mesh strainer. Alternatively, prepared tamarind paste is readily available.

This recipe features in Rosheen Kaul's South-East Asian Christmas menu