I had one pack of the frozen-in-ice giant prawns, most probably from Sabah, left in the freezer, size 5A, 18 of them altogether and since we really enjoyed the tom yam goong that my girl cooked that day, we decided to have another go at it!
This was the paste…
she used…
…a product of Thailand, marketed by this Sing Long Company in Singapore and these were the ingredients that went into the soup…
Only the chili was pounded and the serai (lemon grass) bruised.
I don’t know what recipe the mum told her to follow but it seemed that she had to fry the heads, the shell and everything first so as to get that special fragrance before adding water for the broth…
After that, all the ingredients went into the broth, strained first, of course, including the prawns…
She added lime juice for that much coveted sourish taste and fish sauce, plus a bit of evaporated milk to make it creamy, just the way she likes it and she enjoys it with bihun…
As for me, I am perfectly o.k. having that with rice.
We’ve run out of the paste and also the prawns so we shall have to buy some more the first opportunity we get…when we happen to go out. I guess everyone has heard by now that the MCO/partial lockdown has been extended till the 9th of June. Sobsssss!!!
...STILL CRAZY AFTER ALL THESE YEARS! 