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Tom Yang Goong

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  • Serves: 4
  • Complexity: easy


  • 1.5lt fish stock
  • 3 tabs Hells Breath Chilli Lime Ginger Dipping Sauce
  • 500g green prawns, peeled, deveined, tails intact
  • 150g small, button mushrooms, finely sliced
  • 25g fresh corainder, roughly chopped


  1. Put stock, dipping sauce, and mushrooms into t asaucepan and bring to a rolling boil for a couple of minutes. Add the prawns and drop the heat to a simmer and cook for approx. 2 mins. or until the prawns become opaque. Definitely no longer or you end up with sad, rubbery prawns. Serve with the chopped coriander sprinkled over.

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Niue is a tiny little South Pacific island producing some of the finest, fragrant vanilla beans around. Hells Breath had the opportunity to visit and experience the growing and processing - a genuinely hands-on experience with instruction on the technique of hand pollination. These beans are superb quality and divine flavour for your favourite desserts. Next time you visit the Hells Breath market stall, come and savour a little bit of Niue.