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Number of pax: 4 pax   Cooking duration: 25 minutes

Good to Know

Simply cut a shallow slit along the back of the prawn and remove the darkly covered vein.


500 g Tiger prawns, trimmed and deveined, shells and tail intact
5 pieces Kaffi
3 cloves garlic, chopped
1 onion, cut into rings
2 tablespoons cooking oil
1 tablespoon lime juice
3 stalks coriander leaves, for garnishing
1 piece red chili, cut into long thin strips and soaked in water (for garnishing)
2 stalks mint leaves, for garnishing
1 sachet MAGGI® Tomyam Paste
3 tablespoons water
1 tablespoon sugar
1 teaspoon MAGGI® CUKUPRASA™


  1. Pat prawns dry with paper towels.
  2. Heat cooking oil and fry garlic until fragrant.
  3. Stir in MAGGI® Tomyam Paste and onion rings. Fry for 2 minutes.
  4. Add prawns and shredded ka
  5. Add seasoning and lime juice, stir evenly. Dish out and garnish with red chili strips and mint leaves before serving.

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