Categories: Thai, rice

Ingredients

• -10 medium-size prawns or shrimps
• -0.8lbs long beans, cut into thin slices on the bias
• -2 fresh red chilli, sliced thinly
• -1 stalk lemongrass, use bottom white part
• -1tbsp Tom Yum Paste
• - some water
• (Optional: eggs, whisked and fried as plain omelette, cut into strips for garnish, frozen corn,
• edamame beans, thinly sliced jalopeno peppers for that extra spice)

Directions

1. Cook rice as per normal

2. Heat some oil in frying pan, saute the prawns/shrimps on both sides till cooked. Dish out and set aside

3. Fry all the long beans, red chilli, jalopeno peppers, corn in the same oil, add Tom Yum Paste and some water(adjust according) and fry for 5-8mins

4. Add in the prawns and mix well. Make sure there is some gravy but not too wet since you do not want the rice to be too soggy

5. Add in the mixture into the rice while in the rice cooker. Mix the rice well with the Tom Yum mixture of long beans, chillis, peppers and shrimps

Email to a friend | Print this recipe | Back