Hot and Sour Tomato Quick-Braised Prawns (with Mekhala Tom Yum Paste)



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).

Ingredients

(Serves 2-4)

300g Fresh prawns, cleaned and peeled

2 Tbsp Mekhala Tom Yum Paste

1 Tbsp olive or rice bran oil

1 400g tin diced tomatoes

Method

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.

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