King prawn with kaffir lime

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • King prawn - 150 g
  • Crushed black pepper - 1 g
  • Dry red chilli - 1 g
  • Fennel Seeds - 2 g
  • Chopped Ginger - 2 g
  • Chopped Garlic - 2 g
  • Egg - 1
  • Salt - 1 g
  • Clarified butter - 50 g
  • Chopped coriander leaves - 2 g
  • Lemon grass - 10 g
  • For Kaffir lime sweet potato:
  • Sweet potato - 100 g
  • Salt - 1 g
  • Milk - 50 ml
  • Cream - 100 ml
  • Chopped Kaffir lime leaf - 5 g
  • Butter - 20g
  • For Crispy Rice:
  • Sticky rice - 100 g
  • Rice wine - 20 ml
  • Water - 200 ml
  • Cooking oil - 100 ml
  • For Tom Yum Sauce -
  • Lemon grass - 5 g
  • Sugar - 1 g
  • Galangal - 2 g
  • Fish sauce - 10 ml
  • Bird Chilli red - 2g
  • Salt - 1 g
  • Wet Tamarind - 5 g
  • Red Onion - 50 g
  • Garlic - 1 g
  • Coconut milk - 50 ml
  • cooking oil - 25 ml

How to Make King prawn with kaffir lime

  • Marinate king prawns with all the ingredients for 1 hour.
  • Put on lemon grass stick. Melt butter and toss prawns in it until cooked.
  • For Kaffir lime sweet potato:
  • Boil sweet potato, peel and mash.
  • Heat butter, add milk and cream. Add sweet potato, kaffir lime leaf and seasoning.
  • Mix well till it becomes a smooth paste. Keep aside.
  • For Crispy Rice:
  • Boil water in saucepan, add rice and rice wine and cook till tender.
  • Make round cake with the rice, and dry in microwave for 10 minutes. Then heat oil and deep fry till crispy and brown.
  • For Tom Yum Sauce:
  • Mix all ingredient, except coconut milk and cooking oil.
  • Blend it to a smooth fine paste.
  • Heat oil, add paste and cook till oil separates.
  • Add coconut milk, then cook for 5 minutes. Strain to make a smooth sauce.

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