made claypot tanhoon prawns for 4pax home dinner this evening on 15.3.2021. ^^

really easy dish to make.

didn’t have coriander (an important ingredient) this evening. just fried garlic cloves, shallots and spring onions in oil, then added chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon, cook 1 min, off fire and toss, then cover, cook in residual heat. garnish and serve! 😉

delicious!

c.h.e.f andy

Ingredients-

• 2 tbsp oil
• 4-5 cloves large garlic cut 4pieces each
• 2 shallots
• 1tbsp oyster sauce
• 1 stalk spring onions cut 1 in length (kept 1/2 for garnishing)
• 2 stalks coriander plus 3 short lengths for garnishing
• black pepper
• 200ml chicken stock
• 2 bunch tanhoon
• 12-16 medium prawns shelled….can use hoso (head on shell on) & devein too

Directions-

1. fry garlic cloves, shallots and spring onions in oil. add 2 stalks coriander.

2. add chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma.

3. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon

4. cook 1 min, off fire and toss, then cover, cook in residual heat.

5. garnish & serve.

this dish very easy to make..

I just use dancing chef thai yellow curry paste…works with red curry as well..

i didn’t have vegetables this evening, so just added yellow onions and red chilli. fried with garlic (i cut 3 large garlic cloves into 4 smaller pieces each)…then added dancing chef thai yellow curry paste…then added 200ml chicken stock and reduced.

last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.

a pretty, easy to make and delicious dish. 🙂

c.h.e.f andy

Ingredients-

• one large sotong (300g)
• 1 medium yellow onions
• 1 red or yellow pepper
• 6 piece okra and/or 1 eggplant
• 1 large tomato
• 3-4 cloves garlic cut into 4 small pieces each
• 200ml chicken stock
• 1/2 packet dancing chef yellow curry paste (100g)

Directions-

1. add vegetables (onions, red pepper, okra etc), fry with cut garlic
2. add dancing chef yellow curry paste, fry a bit for fragrance
3. add 200ml chicken stock and reduce by close to 1/2
4. add whole sotong and cut tomatoes.
5. cook for 3mins. off fire, cover and let dish cook in residual heat.

c.h.e.f andy