Ingredients:
1Kg / 2 pounds / 3 oz Fresh Prawns
Cooking Oil for deep-frying
2 Stalks Lemon Grass, finely sliced
1 Torch Ginger Bud, finely sliced
10 Bird’s Eye Chilies, sliced
2 Tablespoons / 1 fl oz Tom Yam Paste
60 ml / 2 fl oz / ¼ Cup Water
1 Teaspoon Honey
1 ½ Tablespoons / 1 fl oz Mayonnaise
3 Kaffir Lime Leaves, finely sliced
Marinade (Blended)
1 ½ Tablespoons / 1 fl oz Oyster Sauce
1 medium Egg, beaten
3 Tablespoons / 1 oz Corn Flour (Cornstarch)
Salt
Method:
Combine the Prawns with the marinade and set aside for 15 minutes.
Deep-fry the marinated Prawns until golden brown and drain on kitchen paper. In a clean wok, heat 1 tablespoon of oil and sauté the Lemon Grass, Torch Ginger Bud, Chilies and Tom Yam Paste until fragrant.
Add the Water, Honey and Prawns. Stir well. Remove from heat and stir in the Mayonnaise. Stir in the Kaffir Lime Leaves.
Garnished with finely sliced Kaffir Lime Leaves.
