RECIPES OF THAILAND

Tom Yam Gong Recipe

Ingredients :

500 g

1 tablespoon

2 liters

2 tablespoons

2 teaspoons

1 teaspoon

4-8

2 tablespoons

2 teaspoons

1/4 cup

Raw shrimps

Cooking oil

Water

Curry paste

Tamarind concentrate

Ground turmeric

Red chili, chopped

Kaffir lime leaves, whole or shredded

Fish sauce

Lime juice

Soft brown sugar

Fresh coriander leaves

Method :

Peel and de-vein the shrimps leaving only the tail intact.
Heat the oil in a large pan. Add the shrimps shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently, until the shells and heads are deep orange.
Add 1 cup of the water and the curry paste to the pan.
Boil for 5 minutes until water level reduced slightly. Add the remaining water and simmer for 20 minutes. Drain the stock, discarding the heads and shells.
Return the drained stock to the pan.
Add the tamarind, turmeric, chili and lime leaves. Bring to boil and cook for 2 minutes.
Add the shrimps to the pan and cook for 5 minutes or until the prawns turn pink.
Add the fish sauce, lime juice, sugar and stir to combine.
Serve immediately and sprinkled with coriander leaves.