Ingredients:

• King Prawn – 150 g
• Crushed black pepper – 1 g
• Dry Red Chilli – 1 g
• Fennel seeds – 2 g
• Chopped Ginger – 2 g
• Chopped Garlic – 2 g
• Egg – 1
• Salt – 1 g
• Clarified Butter – 50 g
• Chopped Coriander leaves – 2 g
• Lemon grass – 10 g
• For Kaffir Lime sweet potato:
• Sweet Potato – 100 g
• Salt – 1 g
• Milk – 50 ml
• Cream – 100 ml
• Chopped Kaffir Lime leaf – 5 g
• Butter – 20g
• For Crispy Rice:
• Sticky Rice – 100 g
• Rice wine – 20 ml
• Water – 200 ml
• Cooking oil – 100 ml
• For Tom Yum Sauce –
• Lemon grass – 5 g
• Sugar – 1 g
• Galangal – 2 g
• Fish sauce – 10 ml
• Bird Chilli red – 2g
• Salt – 1 g
• Wet Tamarind – 5 g
• Red Onion – 50 g
• Garlic – 1 g
• Coconut Milk – 50 ml
• cooking oil – 25 ml

Method:

1. Marinate king prawns with all the ingredients for 1 hour.
2. Put on lemon grass stick. Melt butter and toss prawns in it until cooked.
3. For Kaffir lime sweet potato:
4. Boil sweet potato, peel and mash.
5. Heat butter, add milk and cream. Add sweet potato, kaffir lime leaf and seasoning.
6. Mix well till it becomes a smooth paste. Keep aside.
7. For Crispy Rice:
8. Boil water in saucepan, add rice and rice wine and cook till tender.
9. Make round cake with the rice, and dry in microwave for 10 minutes. Then heat oil and deep fry till crispy and brown.
10. For Tom Yum Sauce:
11. Mix all ingredient, except coconut milk and cooking oil.
12. Blend it to a smooth fine paste.
13. Heat oil, add paste and cook till oil separates.
14. Add coconut milk, then cook for 5 minutes. Strain to make a smooth sauce.

Recipe courtesy of Abdul Rehman Qureshi