Tomyam Prawns and Pickled Ginger Recipe |
Ingredients: Serves 4 |
250g medium prawns 100g tomatoes (wedged) 100g green capsicum (wedged) 100g pickled ginger (cut into triangles) Sauce (mix well): 2 tablespoons pickled ginger juice 1 teaspoon rice vinegar ½ tablespoon fresh lemon juice 2 tablespoons tomyam paste 4 tablespoons water |
Method: Rinse the prawns, remove the shells, but leave the tail intact. Season with ½ teaspoon sugar and salt for a while. Parboil into hot oil for few seconds. Remove and drained. Keep them aside. Leave 2 tablespoons oil in the preheated wok to sauté the rest of ingredients, add in sauce mixture, and bring to a boil. Lastly, place in pre-fried prawns, stir-fry until well combined, or until the prawns are cooked through. Dish up. Serve hot. |
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