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School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh
Recipe courtesy Luke Nguyen
- Total Time:
- 30 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed
- 3 cloves garlic, diced (1 tablespoon)
- 1 tablespoon finely diced red shallots
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon shrimp paste, mixed with 1 tablespoon water
- 2 chiles, finely sliced
- 4 spring onions, sliced into 1 1/2-inch/ 4 cm lengths
- 2 tablespoons vegetable oil
- Fresh coriander (cilantro), for serving
- Marinade
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 1 teaspoon chile powder
Directions
In a hot wok, add the prawns and stir fry until prawns begin to change colour.
Add garlic, red shallots, pepper, shrimp paste, chile and spring onions and stir fry for a further minute.
Garnish with coriander (cilantro) and chile.
For the marinade:
In a mixing bowl, combine the sugar, fish sauce, and chile powder and marinate the prawns for 20 minutes.