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Kitchen Corner
Tom Yum Prawns Recipe
September 26, 2018
Ingredients Of Tom Yum Prawns
2 1/2 Cup Shrimp stock (best, canned chicken stock, or water)
10-12 Shrimp (or 8 oz head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 Tbsp Lime juice
6 Bird’s eyes chilies (pounded)
3 Galangal slices
6 Kaffir lime leaves (bruised)
2 Tbsp Thai roasted chili paste
2 Tbsp Oil
3 tsp Fish sauce
1 stalk Lemongrass (cut into 3-inch strips, pounded with a cleaver)
6 Straw mushrooms / Fresh oyster mushrooms / Fresh white button mushrooms (canned)
How to Make Tom Yum Prawns
1.In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads.
2.Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads.
3.Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.
4.Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, thai roasted chilli paste to the shrimp stock and bring it to boil.
5.Add in the shrimp and fish sauce.
6.Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter).
7.Boil until the shrimps are cooked, dish out and serve hot.
Key Ingredients: Shrimp stock (best, canned chicken stock, or water), Shrimp (or 8 oz head-on and shell-on but chop the eyes part off, devein if you like), Lime juice, Bird’s eyes chilies (pounded), Galangal slices, Kaffir lime leaves (bruised), Thai roasted chili paste, Oil, Fish sauce, Lemongrass (cut into 3-inch strips, pounded with a cleaver), Straw mushrooms / Fresh oyster mushrooms / Fresh white button mushrooms (canned)
