Tom Yum Prawn Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 60 - 70 cookies
  • 120 g unsalted butter
  • 70 g caster sugar
  • 2 tbsp (30 g) tom yum paste
  • Ingredient B:
  • 6 lime leaves – centre rib removed, chopped finely
  • 1 tsp chili powder
  • Ingredient C:
  • 200 g all-purpose/plain flour
  • 50 g potato starch (if unavailable, substitute with corn starch)
  • 1 tbsp coconut cream powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Garnish:
  • 1 egg – beaten with 1 tbsp milk
  • Dried sakura prawns
  1. Preheat oven to 150°C/300°F.
  2. In a medium pan, add ½ tbsp. oil and fry the dried sakura prawns, lemon grass and lime leaves under low heat for 5 mins, or until the prawns are crispy. Remove the lemon grass and place the rest of the ingredients in a food processor or spice grinder and pulse to fine bits. Set aside.
  3. Using an electric hand mixer, cream Ingredient A (except tom yum paste) together till pale and fluffy. Add in tom yum paste and continue to whisk until well combined.
  4. Mix in Ingredient B and whisk for 30 secs.
  5. In a large bowl, add in ingredient C and use a whisk or fork to mix everything together.
  6. Add into the dough and without turning on the mixer, gently stir to prevent the flour from flying out. Once it is almost combined, turn on mixer and whisk for a final 30 secs. The dough should be sticky but not wet.
  7. Transfer the dough onto a cling crap and cover with another piece of cling wrap on top.
  8. Flatten the dough and place in the fridge for 20 – 30 mins to firm up.
  9. Take the dough out from the fridge and roll the dough to approx. 0.5cm thickness. Use a cookie stamp and cut into desired shape. Place onto a baking tray lined with non-stick baking paper.
  10. Brush with egg wash and garnish with dried sakura prawns.
  11. Bake for 18 – 20 mins until golden brown and crispy.
  12. Allow to cool before storing in air-tight containers for up to 2 weeks.
Recipe by Bear Naked Food at