Have bought fresh tiger prawn so the best I can think of is to cook Tom Yum Goong (Prawn)
Ingredients
2 liters of water
4 stalks of lemongrass
1 inch galangal
10 kaffir lime leaves
8 bird eyes chillies
½ kilo prawn
300 grams of oyster mushrooms
2 tomatoes
2 big onions
2 teaspoons of sugar
2 tablespoon fish sauce
3 lime for juice
1 bunch cilantro/coriander leaves
8 tablespoons evaporated milk
Preparation
1. Put 2 liters of water in a pot to boil.
2. Tear off outermost leaf of lemongrass, lightly pound. Then slice it diagonally.
3 Slice galangal
4. Coarsely break about 10 kaffir lime leaves
5. Remove stem, pound on bird eyes chilies
6. Cut the lime, squeeze for juice
7. Quarter the big onion and tomatoes into wedges
8. Clean prawns, remove shell or leave them on and devein.
9. Rinse oyster mushroom
Cooking Method
1. Put the lemongrass, galangal, kaffir lime leaves and chilies into the boiling water for about 15 minutes.
2. Add in tomatoes, big onion
3. Turn to medium heat, toss in prawn and oyster mushroom
4. Put in instant tom yum paste
5. Add on fish sauce and sugar
6. Lastly the evaporated milk for creamy version
7. Once all cooked, off heat and add in lime juice and handful of cilantro.
Notes
Adjust portion of lime juice or fish sauce or bird eyes chillies or milk to your preference. Omit the milk if you prefer clear instead of creamy version.
