Six Spices king prawn on kaffir lime scented sweet potato mash crispy sticky rice with tom yum emulsion
From chefrehman 15 years ago
- 20 minutes to make
- Serves 1
Six Spices king prawn on kaffir lime scented sweet potato mash crispy sticky rice with tom yum emulsion
Ingredients
- For king prawn shopping list
- • king prawn : 150 gms shopping list
- • Crushed black pepper : 01 gm shopping list
- • Dry red chili : 01 gm shopping list
- • fennel seeds : 02 gms shopping list
- • chopped ginger : 02 gms shopping list
- • chopped garlic : 02 gms shopping list
- • egg : 01 No shopping list
- • salt : 01 gm shopping list
- • clarified butter : 50 gms shopping list
- • Chopped coriander leaves : 02 gms shopping list
- • lemon grass : 10 gms shopping list
- For Kaffir lime sweet potato shopping list
- • sweet potato : 100 gms shopping list
- • salt : 01 gm shopping list
- • milk : 50 Ml shopping list
- • Cream : 100 ml shopping list
- • Chopped Kaffir lime leaf : 05 gms shopping list
- • butter : 20gms shopping list
- For Crispy rice shopping list
- • Stick rice :100 gms shopping list
- • rice wine : 20 Ml shopping list
- • water : 200Ml shopping list
- • Cooking oil for fry : 100 ml shopping list
- For Tom Yum Sauce: shopping list
- • lemon grass : 05 gms shopping list
- • sugar : 01 gm shopping list
- • galangal : 02 gm shopping list
- • fish sauce : 10 ml shopping list
- • Bird chili red : 02gm shopping list
- • salt : 01 gm shopping list
- • Wet Tamarind : 05 gm shopping list
- • red onion : 50 gms shopping list
- • garlic : 01 gm shopping list
- • coconut milk : 50 ml shopping list
- • cooking oil : 25 shopping list
How to make it
- For King prawn
- • Peeled prawn shell marinate with all ingredients put on lemon grass stick. Melt butter tossed till cooked.
- For Kaffir lime sweet potato
- • Boiled sweet potato peeled and mash .Heat butter add milk and cream make it warm add sweet potato, kaffir lime leaf and seasoning. Mix well till become smooth paste. Keep aside
- For Crispy Rice
- • Boiled water in sauce pan add rice and rice wine cooked till tender. Make round shape cake dry in micro oven for 10 minutes heat oil and deep fried till crispy and brown.
- For Tom Yum Sauce:
- • Mixed all ingredient excepted coconut milk and cooking oil. Blend it smooth fine paste. Heat oil add paste cook till oil separate add coconut milk then cook for 5 minute strain it make smooth sauce.( note tom yum paste can find Asian glossary store)
- Assembly
- To serve, place one of the crispy sticky rice on top sweet mash potato, Mound of Lemon grass king prawn skewer pieces Spoon the warm tom yum sauce around the plate, garnish with diced red pepper and chopped herbs."
People Who Like This Dish 5
- gagagrits Irmo, SC
- chefmeow Garland, TX
- shrutiadarkar Mumbai, IN
- nadaism Bathurst, AU
- lizzconn Naas Co Kildare, IE
- amysansom GB
- chefrehman New Delhi, IN
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The Rating
Reviewed by 4 people-
Chef, I am so impressed, sounds wonderful!
gagagrits
in Irmo loved it
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Wow. This sounds amazing and the photograph is spectacular. Great post and a high 5. Yummers.
chefmeow
in Garland loved it
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