Spicy, Soury, Auspicious Prawns
Give an oriental spin to this succulent prawn dish.
4 pax
25 minutes
Good to Know
Simply cut a shallow slit along the back of the prawn and remove the darkly covered vein.
Ingredients
| 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™ |
Preparation
- Pat prawns dry with paper towels.
- Heat cooking oil and fry garlic until fragrant.
- Stir in MAGGI® Tomyam Paste and onion rings. Fry for 2 minutes.
- Add prawns and shredded ka
- Add seasoning and lime juice, stir evenly. Dish out and garnish with red chili strips and mint leaves before serving.
Shop Maggi® now
Connect
with us
