Tom Yum Koong Fried Rice

Tom Yum Koong is definitely a soup that spicy lovers can't miss! If you're already a Tom Yum Koong lover, I'm sure you will like this Tom Yum Koong fried rice.



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Tom Yum Koong Fried Rice (text recipe)

- Serving: 2-3 persons
- Time: approx. 45 mins
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/Ingredients/
  • 250g long grain rice
  • 4 large button mushrooms, sliced
  • 6 tiger prawns
  • 2 tablespoon shallot, minced
  • 2 tablespoon lemongrass, minced
  • 1 tablespoon coriander, minced
  • 4 pieces Holy basil, shredded

/Sauce Ingredients/
  • 6 tablespoon Thai chili paste
  • 4 tablespoon evaporate milk
  • 1 tablespoon lemon juice
  • 1 tablespoon fish sauce

/Directions/
    1. Cook rice according to package direction. Cool the rice at room temperature while preparing the other ingredients.
    2. Wash the prawns and butterfly them if preferred. Boil them in hot water for 20 seconds, set aside.
    3. Heat 1 tablespoon oil in a medium to high heat skillet. Fry shallot, lemongrass, coriander and Holy basil for a minute.
    4. Add mushroom and fry until the mushrooms are slightly soften, about a minute. 
    5. Pour in the sauce and mix well. 
    6. Add the prawns when the sauce is boiling. Fry them until they are just cooked, about 2 minutes. Transfer the prawns to a bowl, set aside with a lid cover on top to keep warm.
    7. Stir in rice and fry it until all the rice are nicely coated with the sauce.
    8. Transfer the rice to a plate and top with the cooked prawns. Serve it hot, Guten Appetit~!

    adapted from: HK Apple Daily

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      I remember when I was in England, quite often I heard some Japanese say "we eat not only Sushi". Everyone has some kind of stereotype of people who are from other countries. It's not harmful if it is not negative and turns to pre-judgement. Contrarily it's necessary for oneself to comprehend the world and different countries dishes give us this ability. If sushi represents Japan, then I think you won't disagree that Tom Yum Koong represents Thailand - it's not a stereotype here, I know these countries have a lot more delicious food to offer :D.

      In March 2014 I made my first attempt to boil a Tom Yum Kung Soup :)

      I've tried a lot of Tom Yum Koong soup, but ironically I've never try Tom Yum Koong rice. Really I feel ashamed to call myself a Tom Yum Koong lover! But now I can and I would say I love it even more after trying it. The taste is more intense than the soup and it's more spicy, so be prepared - but don't worry, you can adapt the spice to what you think you can handle. 



      However, the Tom Yum Koong fried rice needs some effort from us when we want to make it by ourselves, in terms of going to an Asian supermarket to buy some special ingredients - this is where the real Tom Yum Koong lovers show themselves. The first one is Holy basil. This little herb makes the flavor and spiciness of the rice more sophisticated. The non-spicy Thai basil can be an alternative, as long as you're not substituting it with the western basil, as they taste completely different - so the extra effort is definitely worth it. 


      The second and the third one are the fish sauce and Thai chili paste for the sauce. Unfortunately there are really no substitutions. The former one gives a nice fishy taste to the rice whereas the later one determines the spicy level, both of them are very essential to create the Tom Yum Koong flavor.


      Once you get the dedicated ingredients, you're almost there because the process of making the rice is actually quite easy. Cook the rice according to the package instruction. Cool the rice in room temperature after it is cooked. This helps to separate the rice easier later when the rice is not completely hot and moist. Prepare the rest of the ingredients while the rice is cooking and cooling. 

      Echo's Tipp:
      Feel free to follow my 1:1 rice cooking method if you don't have a rice cooker.

      Wash the prawns under the water. And then put them in boiled water just for 20 seconds or until it's 50% cooked. Take them out and set aside. Prawns get cooked very quickly, we are trying to maintain the softness of the meat by reducing unnecessary cooking time and people are often afraid to do this. But don't worry, we will cook the other 50% later - and your prawns will be soft and juicy rather than rubbery and squeaky. 

      Echo's Tipps:
      For a more elegant presentation, i      t's recommended to remove their intestines with a small knife or toothpick. You can also butterfly the prawns.

       Heat one tablespoon oil in a medium to high heat skillet, and then fry the shallot, lemongrass, coriander and Holy basil for a minute until they're fragrant - again don't over cook to maximize the aroma and delicious flavor. Stir in mushrooms and fry until they are slightly soften, about a minute. Pour in the sauce and mix well.

      Now we continue to cook the remaining 50% of the prawns. Simply add the them into the sauce and fry for around a minute. Transfer the prawns to a bowl and put a lid on to keep them warm - our little pink friends have to stay comfortable so they stay soft. 


      So we come to the last step of the dish: frying the rice. Add the rice into the sauce and separate the rice with the spatula. Keep frying until the rice is evenly coated with the sauce.


      Transfer the rice to a plate and top with the prawns. Serve it hot, Guten Appetit~!










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