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Hells Breath - For Chilli Lovers

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Home / Recipes / Recipes from A to Z / Fish / Tom Yang Goong
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Tom Yang Goong

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  • Serves: 4
  • Complexity: easy

Ingredients

  • 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

Directions

  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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