Tom Yum Fried Rice with Tiger Prawns recipe from Thai Tide
Ingredients
- 400g cooked jasmine rice, cooled
- 400g tiger prawns, peeled and deveined
- 100g mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons Tom Yum paste (recipe below)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoons sugar
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
Tom Yum Paste:
- 10 dried long red chillies, deseeded and soaked in hot water
- 4 cloves garlic
- 2 shallots, peeled
- 1 stalk lemongrass, tough outer layers removed and sliced
- 1 thumb-sized piece of galangal, peeled and sliced
- 3 kaffir lime leaves, stems removed
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Method
Tom Yum Paste
Blend all ingredients in a food processor until smooth.
Heat vegetable oil in a skillet, add the paste, and cook for 5-7 minutes until fragrant.
Let the paste cool before storing it in an airtight container in the refrigerator.
Cooking Instructions
Heat a grill or grill pan over medium-high heat. Lightly grease the grill or pan with vegetable oil.
Grill the tiger prawns for 2-3 minutes on each side until they turn pink and opaque. Remove from the grill and set aside.
In the same pan, sauté the Tom Yum paste until fragrant.
Add mushrooms and cook until softened.
Add cooked jasmine rice, breaking up clumps, and stir-fry for 2-3 minutes.
Mix in fish sauce, soy sauce, lime juice, and sugar.
Return the grilled tiger prawns to the pan and toss everything together until heated through.
Adjust seasoning to taste.
Garnish with fresh coriander leaves. Serve with lime wedges.
Serves 2
Note: If making Tom Yum paste from scratch is not an option, you can find instant Tom Yum paste at most grocery stores or online. Look for it in the international foods section or in the Asian foods aisle.
