Nobody else…

This is nobody else’s recipe, solely my own…so if there is any that is in any way similar, it is purely coincidental.

In my previous post, I mentioned that I managed to get hold of 1 kg. of udang galah (freshwater prawns) and I cooked a few with tempuyak (fermented durian) for my mother. I also had about one-third of a bottle of tom yam paste left after using some of it for frying the mihun for my Chinese New Year open house…

So, this was what I did. I prepared the ingredients that I would use…

– the leftover tom yam paste, one Bombay onion, sliced and one chili, seeds removed and sliced as well, a few stalks of serai (lemon grass), some Thai basil leaves and a few calamansi lime. I cut the lime and squeeze the juice into the bottle and shook it well to mix it with the remaining paste inside and dilute it so it would be easy to just pour it out later. Then I added a spoonful of sugar to it and shook it again to melt the sugar and counter-balance the sourness of the paste and the lime.

Once that was done, I heated just a little bit of oil in the wok and fried the onions in it, followed by the serai and the Thai basil leaves and the chili…

Then, I added the prawns…

…and mixed them well with the ingredients till they turned red in colour, indicated that they were all cooked.

Then I poured in the tom yam paste and calamansi juice plus a bit of sugar mix…

…and added a little bit of water to let the prawns simmer till the gravy had dried up and the flavour had gone into the prawns.

Once ready, I dished out the prawns and served…

My daughter seemed sceptical at first but when she tried one of the prawns, she said, “That’s very nice!” and wanted more. “Of course it is nice,” I responded. “Look at who cooked it!” Hehehehehehe!!!!

So, there you have it – another hassle-free easy-to-cook dish that you can try. On my part, I think that if I were to cook this again, I would add a bit more water as the gravy went so absolutely well with rice…and there wasn’t all that much to go round this time around.