Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, baked river prawn and spaghetti with tom yum and coconut milk. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk is something which I’ve loved my entire life. They are fine and they look fantastic.
We also have wide variety of recipes to try. You add the milk as a finishing touch to the broth. Whereas, tom yam kung cooks the broth with the coconut milk.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook baked river prawn and spaghetti with tom yum and coconut milk using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:
- Prepare pounded ingredients
- Prepare 8 shallot And 6 garlic
- Take 2 inches galangal
- Make ready 6 small kafir leaf
- Prepare 4 coriander roots
- Get 3 small deseeded Chili pepper
- Get stock mixture
- Make ready 1 tbsp Anchovies granules with 350 ml water mixture
- Prepare 1 tbsp Tom yum paste
- Take 6 tbsp coconut milk
- Make ready seafood option
- Take 2 River Prawn lightly season with salt and pepper
- Make ready seasoning
- Make ready 2 tbsp lime juice
- Make ready 4 tbsp fish sauce
- Take pasta
- Prepare Angel Hair for 2 persons
- Take garnish
- Make ready 6 Kafir lime leaf
- Take 4 small red Chili pepper
The coconut milk gives it a little more thickness and flavor while still keeping it healthy. It's an easy recipe, and quick to cook up, but tastes like it is Thai restaurant-quality. Mix tempura flour with some water and seasoning with salt and pepper. Deep fry eggplant until golden brown.
Steps to make Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:
- Trim the legs then cut back shell first with scissor
- Then Cut the front with scissor then use the knife and chop into half, lightly season with salt and pepper
- Mix the pounded ingredients with the Tom yum paste, spread the tomato on baking tray then river Prawn, spread generously the mixture into River Prawn
- Mix the balance of the paste mixture with the stock then pour onto the baking tray, (avoid the river prawn) then drizzle 6 tbsp of the coconut milk and bake it at 180 for 30 minutes at the (lower rack so the sauce will not dry up) till it’s bubbling hot
- Once ready, Remove the cooked River Prawn aside, add the Cooked the spaghetti onto the baking tray and mix well with the sauce and drizzle with the fish sauce and lime juice (more or less depending on your preference) then garnish with some kaffir lime leaves and fresh small red Chili pepper then TOP with the river Prawn and serve immediately.
- My Own Fusion, Baked River Prawn And Spaghetti In Tom Yum And Coconut Milk
Heat coconut milk and curry paste then add chilli and lime leaves. Season with soy sauce, salt and pepper. Then mix in the Tom Yum paste, roasted chili paste, and coconut milk. See recipes for Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk too. Add the shrimp plus other vegetables, if using.
So that’s going to wrap it up with this special food baked river prawn and spaghetti with tom yum and coconut milk recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
