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.