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Ingredients Jump to Instructions ↓

  1. For king prawn

  2. king prawn : 150 gms

  3. Crushed black pepper : 01 gm

  4. Dry red chili : 01 gm

  5. fennel seeds : 02 gms

  6. chopped ginger : 02 gms

  7. chopped garlic : 02 gms

  8. egg : 01 No

  9. clarified butter : 50 gms

  10. Chopped coriander leaves : 02 gms

  11. lemon grass : 10 gms

  12. For Kaffir lime sweet potato

  13. sweet potato : 100 gms

  14. milk : 50 Ml

  15. Cream : 100 ml

  16. Chopped Kaffir lime leaf : 05 gms

  17. butter : 20gms

  18. For Crispy rice

  19. Stick rice :100 gms

  20. rice wine : 20 Ml

  21. water : 200Ml

  22. Cooking oil for fry : 100 ml

  23. For Tom Yum Sauce:

  24. lemon grass : 05 gms

  25. sugar : 01 gm

  26. galangal : 02 gm

  27. fish sauce : 10 ml

  28. Bird chili red : 02gm

  29. salt : 01 gm

  30. Wet Tamarind : 05 gm

  31. red onion : 50 gms

  32. garlic : 01 gm

  33. coconut milk : 50 ml

  34. cooking oil : 25

Instructions Jump to Ingredients ↑

  1. For King prawn • Peeled prawn shell marinate with all ingredients put on lemon grass stick. Melt butter tossed till cooked.

  2. For Kaffir lime sweet potato • Boiled sweet potato peeled and mash .Heat butter add milk and cream make it warm add sweet potato, kaffir lime leaf and seasoning. Mix well till become smooth paste. Keep aside For Crispy Rice • Boiled water in sauce pan add rice and rice wine cooked till tender. Make round shape cake dry in micro oven for 10 minutes heat oil and deep fried till crispy and brown.

  3. For Tom Yum Sauce:

  4. • Mixed all ingredient excepted coconut milk and cooking oil. Blend it smooth fine paste. Heat oil add paste cook till oil separate add coconut milk then cook for 5 minute strain it make smooth sauce.( note tom yum paste can find Asian glossary store)

  5. Assembly To serve, place one of the crispy sticky rice on top sweet mash potato, Mound of Lemon grass king prawn skewer pieces Spoon the warm tom yum sauce around the plate, garnish with diced red pepper and chopped herbs."

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