Tom Yum Goong Fried Rice
Tom Yum Goong Fried Rice
Enjoy this modern take of a traditional Thai recipe by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 300 grams Cooked Rice
  • 2 tablespoons Vegetable oil
  • 6 pieces Prawns, medium-sized, butterfly
  • To serve Spring Onion
  • 4 leaves Kaffir Lime Leaves, thinly sliced
  • To serve Lime, wedged
  • To serve Red Chili, sliced
  • Fried Rice Base:
  • 20 grams Galangal
  • 20 grams Lemongrass
  • 4 pieces Red Chili (small)
  • 2 teaspoons Fish Sauce
  • 2 teaspoons Chili Paste
  • 2 teaspoons Prawn Paste Oil
  1. Prepare fried rice base mixture by coarse grounding the sliced galangal, lemongrass and red chilies in the mortar. Add fish sauce, chili paste and prawn paste oil, mix and set aside.
  2. Heat oil in the pan, cook the prawns and set aside.
  3. In the same pan, cook the fried rice base mixture for 30 seconds, then add rice. Stir together and cook with medium heat until fragrant. Add thinly sliced kaffir lime leaves and turn off the heat, mix well.
  4. Serve Tom Yum Goong fried rice with cooked prawns on a plate, garnish with fresh lime slices, spring onions and sprinkle some red chili.

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