Saturday, 16 February 2008

Tom Yum Tiger Prawns

Tom Yum paste is traditionally used as a base for a spicy, thin Thai soup. We found we had some left (about a teaspoon's worth) and decided to experiment with using it in a stir fry.

20 Tiger Prawns (with the skins but without heads)
1 carrot (thinly sliced)
1 leek (1 to 2cm chunks)
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 green chilli (chopped)
75g green beans (halved)
1 tsp Tom Yum paste
1/4 cup water
2 tsps dark soy sauce
2-3 portions of vermicelli
olive oil (splash of)

Step 1
Cook the vermicelli and set aside.

Step 2
Heat the olive oil in a large wok/frying pan. Fry the garlic, chilli and ginger until the garlic just starts to turn brown (less than 30 seconds). Then add the rest of the vegetables (green beans, carrots & leeks) and continue to fry for another 3-4 minutes.

Step 3
Add the prawns and 1/4 cup of water (if the prawns are frozen there is no need to add the extra water). Fry the prawns until they are pink all over and then add the Tom Yum paste. If the pan seems a little dry at this point add some more water, if not don't worry. Stir the paste in thoroughly.

Step 4
Once all ingredients are cooked through take the vermicelli noodles set aside earlier and add to the wok. Mix noodles in thoroughly and add the dark soy sauce.


No comments: