Directions

To Prep

1. Remove/cut away prawns’ whiskers and legs. Wash and pat dry.
2. With a pair of scissors, cut the middle of the prawn’s shell all the way to the tail. Then, using a paring knife, cut the flesh all the way to butterfly the prawn. Set them aside.

To Cook

1. Heat up frying pan with 1 tbsp of oil and sauté the minced garlic for 1 min, then toss in the sliced lemongrass and fry for 1 min. Add in the chopped coriander stems and chopped chillies and fry for 30 secs.
2. Add in tom yum paste and stir till everything is well coated. Add in fish sauce, fry for a few secs and toss in the sliced kaffir lime leaf. Stir and add in sugar. Keep stirring and add in water. Stir till combined. Remove and set aside.
3. Scoop the fried paste and spread onto prepared prawns.
4. Heat up a grill pan with a tbsp of oil and grill the prawns shell side down till flesh turned opaque. You may want to cover the grill pan for even circulation.
5. Serves cooked prawns sprinkle with some thinly sliced kaffir lime leaf and cut lime.