Tom Yum seafood
MATERIALS:
– Crayfish: 4
– Tom yum paste: 30g
– Enokitake: 100g
– Coconut milk: 1 can
– Clam: 200g
– Fish fillet: 100g
– Lemongrass: 20g
– Dry chili: 20g
– Galangal: 5g
– Lemon leaves: 5 leaves
– Tomatoes: 2 fruits Spice:
– Salt 5g – Sugar: 30g
– Fish sauce: 15g
– Cooking oil: 10g
RECIPE:
– Preliminary process all ingredients clean, drain.
– Stir-fry the lemongrass, galangal, purple onion, lime leaves to fragrant, then add tomyum paste, add broth, taste with spices including salt, sugar, fish sauce, dried chili. Boil water, cook seafood in until cooked seafood.
