Sambal Tom Yum Prawns

Sambal Tom Yum Prawns.jpg

1/2 to 1 kg big/medium prawns (tiger prawns) – cleaned  and deveined
2 tbsp mayonnaise
3 pieces kaffir leaves – sliced finely

Seasoning ingredients
1 egg
1 tsp salt
1 tsp pepper
31/2 tbsp corn flour

Sliced finely Ingredients
3 stalks lemongrass
1 torch bungan kantan
3 pieces kaffir leaves

Sauce Ingredients
3 tbsp tom yum paste
1 tbsp oyster sauce
1/2 tbsp abalone sauce
1 tbsp fish sauce
60-80 ml water
3 tbsp lime juice
11/2 tbsp honey

1) Marinade prawns with seasoning ingredients for 20 minutes. Deep fry till shell turns pinkish, drain and set aside.
2) In a clean wok, heat 1 tbsp oil and saute sliced ingredients, tom yum paste until fragrant. Add water and simmer till gravy thickened. Season with fish sauce, oyster & abalone sauce, honey and prawns, stir to mix evenly over low heat for 1 minute.
3)  Remove from heat and stir in mayonnaise and lime juice. Taste accordingly and adjust to your prefer taste (add sliced chilli padi if want more spicy). Toss briefly to well mix and coated with the gravy. Transfer to a serving dish & top with shredded kaffir leaves.


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