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Ingredients for Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk:

1. Get - pounded ingredients
2. Take 8 - shallot And 6 garlic
3. Make ready 2 inches for galangal
4. Provide 6 small kafir leaf
5. You need 4 coriander roots
6. You need 3 for small deseeded Chili pepper
7. Need for stock mixture
8. You need 1 tbsp of Anchovies granules with 350 ml water mixture
9. Give 1 tbsp for Tom yum paste
10. Make ready 6 tbsp - coconut milk
11. You need - seafood option
12. Provide 2 - River Prawn lightly season with salt and pepper
13. Prepare for seasoning
14. Need 2 tbsp of lime juice
15. Take 4 tbsp for fish sauce
16. Provide of pasta
17. Get - Angel Hair for 2 persons
18. Need - garnish
19. Get 6 of Kafir lime leaf
20. Give 4 small red Chili pepper

Baked River Prawn And Spaghetti With Tom Yum And Coconut Milk step by step:

1. Trim the legs then cut back shell first with scissor
2. Then Cut the front with scissor then use the knife and chop into half, lightly season with salt and pepper
3. Mix the pounded ingredients with the Tom yum paste, spread the tomato on baking tray then river Prawn, spread generously the mixture into River Prawn
4. Mix the balance of the paste mixture with the stock then pour onto the baking tray, (avoid the river prawn) then drizzle 6 tbsp of the coconut milk and bake it at 180 for 30 minutes at the (lower rack so the sauce will not dry up) till it’s bubbling hot
5. Once ready, Remove the cooked River Prawn aside, add the Cooked the spaghetti onto the baking tray and mix well with the sauce and drizzle with the fish sauce and lime juice (more or less depending on your preference) then garnish with some kaffir lime leaves and fresh small red Chili pepper then TOP with the river Prawn and serve immediately.
6. My Own Fusion, Baked River Prawn And Spaghetti In Tom Yum And Coconut Milk

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