东炎虾 Tom Yum Prawns

材料：

食油4-5汤匙

研磨香料：

辣椒干7条(剪3公分长段) 、小葱头3粒、蒜头2瓣、蓝姜2公分、香茅2枝、峇拉煎1茶匙、莞荽根4公分、东炎膏2汤匙、青红指天椒10条、疯柑叶10片(切丝) 、香茅2枝(拍烂) 、清水750毫升

虾500克(去壳以盐糖各1茶匙腌妥) 、草菇1包、番茄1大粒(切瓣)

调味料：

白糖2汤匙、淡奶150毫升、盐适量

做法：

1. 起锅热油, ，把研磨香料爆香。
2. 把清水、东炎膏、疯柑叶、指天椒及香茅一起放入煲里，煮滚后转小火焖煮。
3. 加入研磨香料、虾、番茄、草菇、淡奶及盐和糖，煮至熟即可。

Ingredients:

4-5 Tbsps cooking oil

Spice paste : finely ground

7 stalks dried chillies, cut into 3cm lengths

3 shallots

2 cloves garlic

2cm galangal

2 stalks lemon grass

1 tsp “belachan” shrimp paste

4 cm coriander roots

2 Tbsps tom yum paste – store-bought

10 stalks, red & green chilly padi, chopped coarsely

10 stalks kaffir lime leaves, shredded

2 stalks lemon grass, bruised

750 ml water

500 g prawns, peeled & marinated with 1tsp sugar & salt

1 packet straw mushroom

1 large tomato, wedged

Seasonings

2 Tbsp sugar

150 ml evaporated milk

salt to taste

Method:

1. Heat cooking oil, sauté spice paste ingredients until fragrant.
2. Bring water in a pot, add tom yum paste, kaffir lime leaves, cili padi & lemon grass, and bring to a simmer.
3. Add the spice paste, prawns, tomatoes, mushroom and lastly milk, sugar & salt to taste.