This is a Thai dish which is popular in Thailand. It is basically ‘chilli hot’with the addition of locally grown aromatic herbs and grass. Here is a quick home-cooked tom yam for those who like a spicy taste of the soup.
Ingredients:
6 large fresh prawns, shelled and deveined, leaving the tail intact
2 stalk lemon grass
5 shallots
5 chill padi, seeded and cut into half
3 kaffir leaves or limau perut leaves
2 tablespoon oil
30 gm ready bought sambal belacan
freshly chopped coriander leaves
2 litres water
Method:
Shelled and deveined the prawns, leaving the tail intact. retain the heads. Cut the lemon grass into short lengths and pound alittle with the back of a knife. Cut the onions finely. Half the chilli padi. Heat the oil in a pot and stir-fry the onions, lemon grass, prawn heads for about 3 to 4 mins and add the water. Add in the limau perut leaves and sambal. Cover pot and bring to boil. Lower heat and simmer for 15 minutes. Add the prawns and cook till tender but still firm. Pour in the lime juice and add salt to taste. Throw in the chopped coriander leaves and serve immediately.
accounting degree online, cooking class, cooking classes atlanta, cooking classes chicago,
