Spicy, Soury, Auspicious Prawns

Give an oriental spin to this succulent prawn dish.

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™

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.