Tom Yum Prawn Fried Rice
You know Tom Yum as the sweet and sour soup from your local Thai takeaway. Never ones to rest on our laurels, we’ve reinvented the humble Tom Yum as a delectable fried rice. An aromatic treat for the senses, you’re going to love these dramatic flavours in an unexpected package.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
⅔ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
180 g
prawns
(Contains: Crustaceans;)
1
carrot
½
capsicum
1 bunch
coriander
2 tbs
Tom Yum Curry Paste
1 bunch
spring onions
Not included in your delivery
1.5 cup
water
2 tsp
vegetable oil
1 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, finely dice the carrot (peeled) and capsicum. Chop the coriander stalks and pick the leaves, and finely slice the spring onion.
Place the jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place the rice and water in a medium saucepan over a medium-high heat. Cover the saucepan with a lid and cook for 10-12 minutes or until the rice is soft and the water has absorbed. The rice needs to be quite dry so transfer it to a sieve and drain any excess water.
Meanwhile, heat the vegetable oil in a wok or large frying pan over a high heat. Add the prawns and cook for 1-2 minutes or until just pink. Remove from the pan and set aside. Add the carrot, green capsicum, and coriander stalks and stir fry for 2-3 minutes or until just tender. Add in the tom yum curry paste and cook, stirring, for 1 minute or until fragrant. Add the rice, cooked prawns, fish sauce and the spring onions and stir until evenly coated in the curry paste. Remove from the heat.
To serve, divide the fried rice between bowls and top with the coriander leaves.
