This tangy, tongue-tingling dish goes perfectly with steamed rice or crusty bred to soak up the lovely sauce with! Leave the prawn heads for added flavour (and for chewing on).
300g Fresh prawns, cleaned and peeled
2 Tbsp Mekhala Tom Yum Paste
1 Tbsp olive or rice bran oil
1 400g tin diced tomatoes
1. Heat the oil in a wok or deep frypan and stir fry Mekhala Tom Yum Paste until fragrant.
2. Add prawns and stir fry for about 2-3 minutes.
3. Add diced tomatoes and enough water to just cover all the prawns. Bring to a quick boil and let simmer for 2-3 minutes until sauce is thick and prawns are cooked through.
4. Serve with steamed Mekhala rice or a side of bread.