Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk
Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, baked river prawn and spaghetti with tom yum and coconut milk. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. 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:
  1. Make ready pounded ingredients
  2. Get 8 shallot And 6 garlic
  3. Get 2 inches galangal
  4. Get 6 small kafir leaf
  5. Prepare 4 coriander roots
  6. Take 3 small deseeded Chili pepper
  7. Prepare stock mixture
  8. Take 1 tbsp Anchovies granules with 350 ml water mixture
  9. Make ready 1 tbsp Tom yum paste
  10. Take 6 tbsp coconut milk
  11. Get seafood option
  12. Make ready 2 River Prawn lightly season with salt and pepper
  13. Take seasoning
  14. Take 2 tbsp lime juice
  15. Make ready 4 tbsp fish sauce
  16. Take pasta
  17. Make ready Angel Hair for 2 persons
  18. Take garnish
  19. Take 6 Kafir lime leaf
  20. Get 4 small red Chili pepper
Steps to make Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:
  1. Trim the legs then cut back shell first with scissor
  2. Then Cut the front with scissor then use the knife and chop into half, lightly season with salt and pepper
  3. 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
  4. 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
  5. 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.
  6. My Own Fusion, Baked River Prawn And Spaghetti In Tom Yum And Coconut Milk

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