Cooked - Thai Tide’s Tom Yum Fried Rice With Prawns

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Thai Tide’s Tom Yum Fried Rice With Prawns

1.0

60 ml (¼ cup) vegetable oil

600 gm large uncooked tiger prawns, peeled, cleaned, tails intact

200 gm button mushrooms, sliced

600 gm cold cooked jasmine rice

2 tbsp grated palm sugar

1 tbsp each fish sauce, soy sauce and lime juice

Coriander leaves, baby cucumbers and lime wedges, to serve

Tom yum paste

10 dried long red chillies, deseeded, soaked in hot water for 5 minutes

4 garlic cloves, chopped

2 red shallots, chopped

1 lemongrass stalk, white part only, thinly sliced

10 gm galangal, peeled and sliced

3 makrut lime leaves, central vein removed, torn

1 tsp fine salt

2 tbsp vegetable oil

For tom yum paste, drain chillies from soaking water; reserve 60ml soaking water. Transfer chillies to a food processor; add garlic, shallot, lemongrass, galangal, lime leaf and soaking water, then process to a smooth paste. Makes ¾ cup. Paste can be stored in an airtight container for up to 1 week.
Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry prawns until golden and just cooked through (2-3 minutes). Remove from pan. Heat remaining oil in wok until hot. Stir-fry mushrooms until golden and tender (2-3minutes). Add tom yum paste and stir-fry until fragrant (1-2 minutes). Add rice and stir-fry, breaking up clumps with a spoon, until grains are separated
(2-3 minutes). Stir in sugar, fish sauce, soy sauce and lime juice. Return the prawns and stir-fry until heated through.
Transfer rice to a serving bowl, scatter with coriander leaves and serve with baby cucumbers and lime wedges.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍚Fried Rice

Cuisine🇹🇭Thai

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 70 weeks ago

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