TOM YUM SPAGHETTI
TOM YUM SPAGHETTI
Tom Yum Spaghetti
Serve: 1-2
Ingredients:
200 gram Spaghetti
120 gram Raw king prawns – peeled
110 gram Cherry tomato
40 gram Red onion – chopped
20 gram Red chilli – sliced
15 gram Lemongrass sliced
7-8 leaves Kaffir lime leaf
3 tablespoon Olive oil
1.5 teaspoon Fish sauce
1 teaspoon Lime juice
1/2 teaspoon Ginger puree
1/2 teaspoon Sugar
1/4 teaspoon Thai Panang paste
1 pinch Salt and pepper
2 gram Coriander – finely chopped (optional)
Method
-Use an electric blender or pestle and mortar to blend the lemongrass, red chilli, kaffir lime leaves and ginger puree until they turn into a dry smooth paste. Add a little oil if required. This is your Tom Yum paste.
-Cook the tomatoes with one tablespoon of olive oil in a small saucepan until softened. Set aside.
-Cook the spaghetti according to the instructions on the package.
-In the other frying pan, fry the prawns in 2 tablespoons of olive oil until they’re cooked. Remove the prawns from the frying pan and set aside.
– In the same pan (do not wash) add the chopped red onion and gently fry until it turns translucent.
-In goes, Tom Yum paste and Thai Panang paste. Cook until the herbs infuse (usually approx 2-3 minutes). Put in the cooked tomatoes and season the sauce with the fish sauce and sugar. Fry for a further 1-2 minutes.
-Drain and transfer the spaghetti into the Tom yum sauce. Follow by the prawns, lime juice, a pinch of salt and ground black pepper. Fold all the ingredients well, garnish with coriander leaves, serve immediately.
Tip:
-What is Tom Yum? Click here Tom Yum soup.
– If you can get ahold of “ Nam-Prik Pao” (Thai style Chilli jam) use this instead of the “Thai Panang paste” It will give a smoky and sweet character to the dish.
– Can’t find “Thai Panang Paste”? You can use “Thai Red Curry Paste” instead.
-Not a big fan of seafood? Check out Curried Spaghetti for a vegetarian option. Happy Cooking.
