Tom Yam Fried Prawns


Tom Yam Fried Prawns

1 kg | Tiger prawns |
25 | Bird’s eye chillies |
2 | Tomatoes |
2 | Yellow onions, sliced |
3 | Shallots, sliced |
20 cloves | Garlic, sliced |
300 gm | Carrot |
30 | Baby corns |
2 stalks | Lemongrass, bruised |
4 pcs | Kaffir lime leaves |
1 tbsp | Chilli paste |
1 tbsp | Sugar |
2 tbsp | SERI-AJI® Tom Yam Seasoning |
To taste | SERI-AJI® Tom Yam Seasoning (to marinade prawns) |
Enough | Cooking oil |
50 ml | Coconut milk |
100 ml | Water |
1 tsp | Corn flour, mixed with some water |
1 stalk | Curry leaves |

- Marinade tiger prawns with SERI-AJI® Tom Yam Seasoning. Set aside for a while.
- Heat oil, sauté garlic, shallots and yellow onions.
- Add chilli paste and SERI-AJI® Tom Yam Seasoning.
- Stir in water, carrot, tomatoes, baby corns, kaffir lime leaves, lemongrass, curry leaves, bird’s eye chillies and coconut milk. Bring to a boil.
- Put in sugar to taste.
- Mix in some corn flour water to thicken the sauce. Fry the prawns over medium heat.
- Ready to serve.

Add lime juice accordingly for more sourish taste.


