Tom-yum prawns

An easy to prepare dish.  My mom used to cook this dish when I was a child. She will add "petai" (stink bean / sciencetific name Parka Speciosa).  Since petai is not  available in Paris, I cooked without the petai. 

Ingredients:

300g of prawns, remove shells & cleaned. 

1 big onion, cut into big slices

1 big tomato , cut into chucks

1 to 2 tbsp of tomyum paste - I used HollyFarm tom-yum paste bought from Singapore. 

100g petai ( optional ) 

100ml of tamarind juice (add 100nl of water to1 tbsp of tamarind pulp) 

2 tbsp of oil

Sugar to taste 

Fish sauce to taste

Method: 

1. Heap up the wok with oil & add in the onions. Fry until onions are fragrant, add in the tom-yum paste & fry a little while.

2. Add in the petai (if you like) fry a little. Add in the tomatoes, fry until they are slightly cooked. 

3. Add in the prawns followed by the tamarind juice, sugar & fish sauce. 

4. Bring to boil. Turn off the flame. 

5. Serve while they are hot, wonderful with steamed rice. 

Bon appétit.