This is an appetizing, spicy, tangy and umami-filled seafood dish with delicious Thai flavours. I used tom yum paste for today's prawns and accentuated the flavours with some fresh lemongrass and kaffir lime leaves. Tom yum paste or rather most spice pastes can be so versatile and this is a great way to use it other than in the usual tom yum soup which is of course no less delicious. Apart from prawns, you can use the paste as marinade for chicken nuggets, fish or as a stir-fry sauce for rice or noodles - endless possibilities. I like to cook my prawns shell-on, to me they just taste better that way but feel free to use shelled prawns/ shrimp and if you do that, you can skip the shallow-frying part as well. I suggest to shallow-fry the prawns before cooking with the paste and the rest of the ingredients for a crispier texture.
This updated post is now part of my Yuen Chun Recipes, an ongoing project on this blog.
1 teaspoon light soy sauce (I used Yuen Chun's)