Tom yum tteokbokki

Ingredients

• 500 g tteok (rice cakes) for tteokbokki
• 3 cups anchovy broth (or dashi) 
• 200 g tom yum paste
• 250 g cherry tomatoes, halved
• 2 long red chillies, sliced 
• 150 g oyster mushrooms 
• 16 large prawns 
• 1 tsp fish sauce, or to taste 
• 3 stems Thai basil, leaves picked 
• 3 stems coriander, leaves picked
• 1 lime, juiced

Soaking time: 10 mins

Instructions

1. Soak tteok in a large bowl of cold water for 10 minutes.
2. Add the broth, tom yum paste, cherry tomatoes, red chillies, oyster mushrooms and tteokbokki to a large fry pan. Turn the heat on medium-high. Cook at a rapid boil for 8-10 minutes, or until the rice cakes have softened.
3. In the last 2 minutes of cooking add the prawns. Taste the sauce and add fish sauce to taste. Turn the heat off and stir through the Thai basil and coriander. Add the lime juice just before serving.

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