Thai Tide’s tom yum fried rice with prawns

Ingredients

• 60 ml (1/4 cup) vegetable oil
• 600 gm large uncooked tiger prawns, peeled, cleaned, tails intact
• 200 gm button mushrooms, sliced
• 600 gm cold cooked jasmine rice
• 2 tbsp grated palm sugar
• 1 tbsp each fish sauce, soy sauce and lime juice
• Coriander leaves, baby cucumbers and lime wedges, to serve
• Tom yum paste
• 10 dried long red chillies, deseeded, soaked in hot water for 5 minutes
• 4 garlic cloves, chopped
• 2 red shallots, chopped
• 1 lemongrass stalk, white part only, thinly sliced
• 10 gm galangal, peeled and sliced
• 3 makrut lime leaves, central vein removed, torn
• 1 tsp fine salt
• 2 tbsp vegetable oil

Instructions

1. 1

   1: For tom yum paste, drain chillies from soaking water; reserve 60ml soaking water. Transfer chillies to a food processor; add garlic, shallot, lemongrass, galangal, lime leaf and soaking water, then process to a smooth paste. Makes 3/4 cup. Paste can be stored in an airtight container for up to 1 week.

2. 2

   2: Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry prawns until golden and just cooked through (2-3 minutes). Remove from pan. Heat remaining oil in wok until hot. Stir-fry mushrooms until golden and tender (2-3minutes). Add tom yum paste and stir-fry until fragrant (1-2 minutes). Add rice and stir-fry, breaking up clumps with a spoon, until grains are separated (2-3 minutes). Stir in sugar, fish sauce, soy sauce and lime juice. Return the prawns and stir-fry until heated through.

3. 3

   3: Transfer rice to a serving bowl, scatter with coriander leaves and serve with baby cucumbers and lime wedges.