Makes 1


15        g          Vegetable Oil

30        g          Prawn Fat (from the heads)

Khao Pad Tom Yam Goong 1-3-

50        g          Roasted Chili Paste (see recipe)

50        g          Shrimp, par-boiled, (4 pieces),

200      g          Steamed Rice

2          g         Kaffir Lime Leaves Julienne

1          pc.       River Prawn, whole, deep fried with lemongrass skewer

Cucumber pieces

Tomato quarter

Chili flower

Parsley lab

Eryngii mushroom slices, deep fried till crispy


Heat oil in the wok, add prawn fat, cook a little then add roasted chili paste cooking out until fragrant then add the shrimp and rice stirring together. Add kaffir lime and wok fry all until cooked and mixed well. Check seasoning


Put onto serving plate and garnish with river prawn, cucumber, tomato, chili, fried mushroom & parsley


Roasted Chili Paste

5          gr         Roasted Lemon Grass           

5          gr         Roasted Galangal      

100      gr         Roasted Chilli Paste  

20        gr         Tom Yam Powder      

10        gr         [ Lemon Juice]              

10        gr         Fish Sauce                    

Put all the ingredients into a blender to make a paste.

Put into a container, cover, label & date and store in the fridge till needed.

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