Ingredients
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Shrimp10
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Shallot75g
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Galangal(slices)15g
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Lemongrass20g
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Lemon leaves3-4
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Capsicum frutescens2-3
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Tom Yam paste30g
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Shimeji mushroom70g
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Clam150g
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Lime juice15g
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Fish sauce8g
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Granulated sugar5g
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Coconut cream15g
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Olive oil10g
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water800g
Preparation
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step 1
Place 10g olive oil and 10 shrimp heads into the mixing bowl.
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step 2
Stir-fry for 3mins/120°C/speed 0.5(reverse).
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step 3
Place shallot, galangal slice, lemongrass, lemon leaves and capsicum frutescens into the mixing bowl.
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step 4
Pour drinking water into the mixing bowl.
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step 5
Stew at 10 min/100°/speed0.5(reverse).
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step 6
Place Tom Yam paste and Shimeji mushroom into the mixing bowl.
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step 7
Stew for 5min/110°C/speed 0.5(reverse).
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step 8
Place 10 shrimps and 150g clams into the mixing bowl.
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step 9
Stew at 8min/90°C/speed 0.5(reverse).
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step 10
Place 15g lime juice, 8g fish sauce, 5g granulated sugar into the mixing bowl.
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step 11
Stir well with scraper.
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step 12
Add 15g coconut cream into the mixing bowl.
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step 13
Stir slightly with scraper. Transfer into a bowl and serve hot.