Featuring one of my home cook dishes.
12 extra large shrimps, shelled & deveined but leave the tails on
1 lemon grass, cut into 1 inch length (optional)
2 Kaffir lime leaves, sliced (optional)
4 shallots, sliced
3 cloves of garlic, chopped
4 chilli padi (Thai chilli), chopped
2 Tbp. Tom Yam paste
1 Tbp. key lime juice
1 tsp. sugar
Drizzle of dark soy sauce
1/3 cup water
1. Heat the wok with some oil. When heated, add lemon grass and shallots. Stir-fry for a little while, then add in garlic, chilli padi and kaffir lime leaves. Stir- well until fragrant.
2. Add shrimps, give a quick stir. Add in tom yam paste, key lime juice, dark soy sauce, sugar and water. Stir-fry until the shrimps are cooked and sauce thicken.
3. Turn off the fire and drizzle a little sesame oil on top. Give it a quick stir and serve on a plate.