TOMYAM SEAFOOD
Ingredients:
1500 ml shrimp stock
10 big Shrimp
10 squid /sotong
Ingredient for Vegetable
6-8 baby corn
cauliflower
1 pack fresh oyster mushrooms
3 red tomatoes(cut)
3 big round onions (sliced)
Ingredient B
6 -7 tbsp Tomyam paste
3 shallots (bruised)
2-3 bird’s eyes chilies (bruised)
4-5 slices galangal (bruised)
5 kaffir lime leaves (bruised)
4 stalk lemongrass (bruised)
Seasoning as per preference taste
Salt and sugar to taste
3 teaspoons fish sauce
50-1oo ml kara box coconut
3 tablespoons lime juice
Direction
In a pot, bring ready prawns stock to a boil,
Add in ingredient B to medium boil until fragrant
Add in vegatable when it starts to slowly boil again
Add in big onion salt, sugar and fish sauce
Add in Shrimp, Sotong and coconut milk
Add in lime juice allow it to final boil.
Taste sweet and sour, according to own preference
Dish out and serve hot.
Making shrimp head stock
In a wok stir 500g fried shrimp head until change to orange color and fragrant.
Add in 1500 ml water bring to simmer for 15 minutes.
Drain the shrimp stock and discard shrimp head.
That's it.. My simple shrimp stock.
Note:
Sweet and sour taste from Tomyam is indeed something depending on own preference. You can use also chicken, scallops, mussle for tomyam soup.
It’s really up to you what you like to add but the most popular tomyam is tomyam goong.
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Add according to own preference..eg you could add fish fish ball..etc etc Well this is my choice brand for my Tomyam paste |