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Here are the ingridients that are needed to cook a heavenly Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:
- Prepare of pounded ingredients.
- Use 8 of shallot And 6 garlic.
- Take 2 inches of galangal.
- Provide 6 of small kafir leaf.
- You need 4 of coriander roots.
- Get 3 of small deseeded Chili pepper.
- You need of stock mixture.
- You need 1 tbsp of Anchovies granules with 350 ml water mixture.
- Take 1 tbsp of Tom yum paste.
- Take 6 tbsp of coconut milk.
- Take of seafood option.
- Get 2 of River Prawn lightly season with salt and pepper.
- Prepare of seasoning.
- Provide 2 tbsp of lime juice.
- Get 4 tbsp of fish sauce.
- Prepare of pasta.
- You need of Angel Hair for 2 persons.
- Prepare of garnish.
- Use 6 of Kafir lime leaf.
- Get 4 of small red Chili pepper.
Done with the ingridients? Below are the steps on serving Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:
- Trim the legs then cut back shell first with scissor.
- Then Cut the front with scissor then use the knife and chop into half, lightly season with salt and pepper.
- Mix the pounded ingredients with the Tom yum paste, spread the tomato on baking tray then river Prawn, spread generously the mixture into River Prawn.
- Mix the balance of the paste mixture with the stock then pour onto the baking tray, (avoid the river prawn) then drizzle 6 tbsp of the coconut milk and bake it at 180 for 30 minutes at the (lower rack so the sauce will not dry up) till it’s bubbling hot.
- Once ready, Remove the cooked River Prawn aside, add the Cooked the spaghetti onto the baking tray and mix well with the sauce and drizzle with the fish sauce and lime juice (more or less depending on your preference) then garnish with some kaffir lime leaves and fresh small red Chili pepper then TOP with the river Prawn and serve immediately..
- My Own Fusion, Baked River Prawn And Spaghetti In Tom Yum And Coconut Milk.
A creamy spaghetti dish made with sautéed garlic and aromatic tom yum paste, this east-meets-west creation. Last ned videoer nå! Фото со стока – River prawn spicy soup (Tom yum koong) is a Thai dish with sour and spicy taste. Contrary that many people think tom yum is made creamy with coconut milk, it's actually nom kream tiam (นมครีมเทียม), which is canned evaporated milk (as opposed to sweetened condensed milk). Made this tonight with chicken and prawns. Tom yum or tom yam is a type of hot and sour Thai soup, usually cooked with shrimp (prawn).
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