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.