Trim the legs then cut back shell first with scissor
Then Cut the front with scissor then use the knife and chop into half, lightly season with salt and pepper
Mix the pounded ingredients with the Tom yum paste, spread the tomato on baking tray then river Prawn, spread generously the mixture into River Prawn
Mix the balance of the paste mixture with the stock then pour onto the baking tray, (avoid the river prawn) then drizzle 6 tbsp of the coconut milk and bake it at 180 for 30 minutes at the (lower rack so the sauce will not dry up) till its bubbling hot
Once ready, Remove the cooked River Prawn aside, add the Cooked the spaghetti onto the baking tray and mix well with the sauce and drizzle with the fish sauce and lime juice (more or less depending on your preference) then garnish with some kaffir lime leaves and fresh small red Chili pepper then TOP with the river Prawn and serve immediately.
My Own Fusion, Baked River Prawn And Spaghetti In Tom Yum And Coconut Milk
