- 250g/8.8 oz Tortellini Funghi
- 2 tbsp WORLDFOODS Thai Tom Yum Paste
- 50g/1.7oz Calamari
- 100g/3.5oz prawn
- 100ml/3.5oz coconut milk
- PREP: 15M
- COOK: 10M
- SERVINGS: 4
INGREDIENTS
PREPARATION
- Mix WORLDFOODS Thai Sweet Chilli With Kaffir Lime Sauce, soy sauce and sesame oil in a bowl. Set aside.
- Heat 2 tbsps of cooking oil in a frying pan. When the oil is hot, on medium flame, add garlic, chillies and half of the spring onions. Saute until aromatic.
- Add in prawns. Let them cook on one side and when the cook side down is slightly charred and turning orange, flip the prawns to the other side.
- When the prawns are almost cooked, add the sauce mixture and stir to combine. Cook over low heat to minimise the risk of burning the sauce.
- Once prawns and sauce mixture is well combined, turn up the heat to medium and quickly toss the ingredient around.
- When you notice the sauce thickens and starts to caramelize, switch off the flame and add in the remaining spring onions. Toss to combine everything.
- Serve immediately with rice and enjoy
