Recipe courtesy of Luke Nguyen

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

Name: School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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; 1 tablespoon sugar; 2 tablespoons fish sauce; 1 teaspoon chile powder

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

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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.