Directions

To Prep

1. Remove the whiskers and legs from the prawns. Rinse and pat dry.
2. Using kitchen scissors, cut through the centre of each prawn along the back, stopping at the tail. Using a paring knife, carefully cut into the flesh and butterfly the prawns. Set aside.

To Cook

1. Heat up frying pan with 1 tbsp of oil and sauté the minced garlic for 1 minute, then toss in the sliced lemongrass and fry for another minute. Add in the chopped coriander stems and chopped chillies and fry for 30 seconds.
2. Add in tom yum paste and stir till everything is well coated. Add in fish sauce and stir through for a few seconds, then add the sliced kaffir lime leaves and sugar. Stir to combine.
3. Add the water and stir until the mixture is well combined. Remove and set aside.
4. Scoop the fried paste over the prepared prawns, spreading it evenly over the flesh.
5. Heat up a grill pan with 1 tbsp of oil and grill the prawns shell-side down until flesh turned opaque. Covering the grill pan can help the prawns cook more evenly.
6. Garnish with thinly sliced kaffir lime leaves and lime wedges. Serve.