Thai Food Recipe: ผัดต้มยำกุ้งแห้ง Pad Tom Yum Goong Hang
(Tom Yum Goong Stir-Fry)
ผัดต้มยำกุ้งแห้ง
Pad Tom Yum Goong Hang
(Tom Yum Goong Stir-Fry)
Prepare:
1 cup shrimps (peeled, de-veined and cooked)
3 lemongrasses (slice diagonally)
3 kaffir lime leaves
1 tbsp. finely cut galingale
2 tbsp. sliced parsley
2 tbsp. Chinese celery (cut)
1 / 4 cup thick coconut milk
1 / 2 cup baby corn
1 tomato (slice)
3 tbsp. chili paste
10 straw mushrooms (cut and cooked)
1 tbsp. fish sauce
3 tbsp. lemon juice
5 red chili peppers (crush lightly)
1 / 4 tsp. sugar
Cooking Instructions:
1. Heat the pan and put coconut milk. When it’s boiling, add chili past, galingale, lemongrass, kaffir lime leaves. Mix well.
2. Put fish sauce, sugar, tomato, mushrooms corn. Mix it together.
3. Add shrimps, parsley, red chili peppers and Chinese celery. Turn off the fire.
4. Now, put lemon juice and make Pad Tom Yum Goong Hang tastes the way you like.
When you add lemon juice while the food is boiling on the stove, the strong heat will destroy the flavour from lemon. This Pad Tom Yum Goong Hang (Tom Yum Goong stir-fry) we like it sour and spicy but you may put more or less peppers as you prefer. If you add cooked jasmine rice later, then it will be called Kao Pad Tom Yum Goong, which is also a famous dish in Thai restaurants.
Joy^^
