School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh
School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 152
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 1159
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 152
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 1159
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
10 1/2 ounces/300 g small tiger prawns, heads and legs trimmed
3 cloves garlic, diced (1 tablespoon)
1 tablespoon finely diced red shallots
1/2 teaspoon freshly ground black pepper
1 teaspoon shrimp paste, mixed with 1 tablespoon water
2 chiles, finely sliced
4 spring onions, sliced into 1 1/2-inch/ 4 cm lengths
2 tablespoons vegetable oil
Fresh coriander (cilantro), for serving
Marinade
1 tablespoon sugar
2 tablespoons fish sauce
1 teaspoon chile powder
Directions
- In a hot wok, add the prawns and stir fry until prawns begin to change color. Add garlic, red shallots, pepper, shrimp paste, chile and spring onions and stir-fry for a further minute. Garnish with coriander (cilantro) and chile.
- For the marinade: In a mixing bowl, combine the sugar, fish sauce, and chile powder and marinate the prawns for 20 minutes.
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