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Tom Yam Fried Prawns

1 kg Tiger prawns
25 Bird’s eye chillies
2 Tomatoes
2 Yellow onions, sliced
3 Shallots, sliced
20 cloves Garlic, sliced
300 gm Carrot
30 Baby corns
2 stalks Lemongrass, bruised
4 pcs Kaffir lime leaves
1 tbsp Chilli paste
1 tbsp Sugar
2 tbsp SERI-AJI® Tom Yam Seasoning
To taste SERI-AJI® Tom Yam Seasoning (to marinade prawns)
Enough Cooking oil
50 ml Coconut milk
100 ml Water
1 tsp Corn flour, mixed with some water
1 stalk Curry leaves
  1. Marinade tiger prawns with SERI-AJI® Tom Yam Seasoning. Set aside for a while.
  2. Heat oil, sauté garlic, shallots and yellow onions.
  3. Add chilli paste and SERI-AJI® Tom Yam Seasoning.
  4. Stir in water, carrot, tomatoes, baby corns, kaffir lime leaves, lemongrass, curry leaves, bird’s eye chillies and coconut milk. Bring to a boil.
  5. Put in sugar to taste.
  6. Mix in some corn flour water to thicken the sauce. Fry the prawns over medium heat.
  7. Ready to serve.

Tip: Add lime juice accordingly for more sourish taste.

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