Recipe courtesy of Luke Nguyen

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. For the marinade: In a mixing bowl, combine the sugar, fish sauce, and chile powder and marinate the prawns for 20 minutes.