Name: Thai Tide’s tom yum fried rice with prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 60 ml (1/4 cup) vegetable oil; 600 gm large uncooked tiger prawns, peeled, cleaned, tails intact; 200 gm button mushrooms, sliced; 600 gm cold cooked jasmine rice; 2 tbsp grated palm sugar; 1 tbsp each fish sauce, soy sauce and lime juice; Coriander leaves, baby cucumbers and lime wedges, to serve; Tom yum paste; 10 dried long red chillies, deseeded, soaked in hot water for 5 minutes; 4 garlic cloves, chopped; 2 red shallots, chopped; 1 lemongrass stalk, white part only, thinly sliced; 10 gm galangal, peeled and sliced; 3 makrut lime leaves, central vein removed, torn; 1 tsp fine salt; 2 tbsp vegetable oil

All of your favourite Thai flavours wrapped up in a centrepiece-worthy tom yum fried rice. Top with plump prawns and serve with baby cucumbers and lime wedges for a quick and seriously delicious dinner.

Ingredients

60 ml (1/4 cup) vegetable oil

600 gm large uncooked tiger prawns, peeled, cleaned, tails intact

200 gm button mushrooms, sliced

600 gm cold cooked jasmine rice

2 tbsp grated palm sugar

1 tbsp each fish sauce, soy sauce and lime juice

Coriander leaves, baby cucumbers and lime wedges, to serve

Tom yum paste

10 dried long red chillies, deseeded, soaked in hot water for 5 minutes

4 garlic cloves, chopped

2 red shallots, chopped

1 lemongrass stalk, white part only, thinly sliced

10 gm galangal, peeled and sliced

3 makrut lime leaves, central vein removed, torn

1 tsp fine salt

2 tbsp vegetable oil

Method

For tom yum paste, drain chillies from soaking water; reserve 60ml soaking water. Transfer chillies to a food processor; add garlic, shallot, lemongrass, galangal, lime leaf and soaking water, then process to a smooth paste. Makes 3/4 cup. Paste can be stored in an airtight container for up to 1 week.

Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry prawns until golden and just cooked through (2-3 minutes). Remove from pan. Heat remaining oil in wok until hot. Stir-fry mushrooms until golden and tender (2-3minutes). Add tom yum paste and stir-fry until fragrant (1-2 minutes). Add rice and stir-fry, breaking up clumps with a spoon, until grains are separated

(2-3 minutes). Stir in sugar, fish sauce, soy sauce and lime juice. Return the prawns and stir-fry until heated through.

Transfer rice to a serving bowl, scatter with coriander leaves and serve with baby cucumbers and lime wedges.

Gourmet Traveller

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Photography by Alicia Taylor

Ingredients

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