We came back from the village with some goodies freshly picked you won’t get any fresher than that will you…Some beautiful squash so I made my basic soup and then when I reheat I just add my customary chillies…Of course, I do….ha ha….The recipe Hunter kindly added to her WP for me so I thought I woud share it with you as well. I hope you enjoy 🙂
Hummus is so addicting, a wonderful taste and colour doesn’t that just talk to you and say eat me?
If like me Tahini paste costs a ridiculous amount of money as it is imported then here is the recipe to make your own and it is so easy you will never buy Tahini Paste again.
These beautiful prawns in a tamarind sauce are one of my very favourite Thai dishes. I just love the sweet sourness of the Tamarind fruit.
1/4 cup (60 ml) vegetable oil ( I use coconut oil)
2 small dried chillies
3 large garlic cloves, chopped
3 large fresh red chillies julienned
A small carrot julienned.
Sugar snap peas or mange tout( optional)
8 red shallots, sliced
3 red birds-eye chillies, chopped
60 ml ﬁsh sauce
60 ml tamarind puree
150 g soft palm sugar
1 tsp salt
200 ml water
To make the tamarind sauce, heat the oil in a deep heavy-based saucepan over high heat. Add the dried chillies, then deep-fry until crisp. Remove and drain on kitchen paper towel.
Add the garlic and large fresh chilli to the pan, cook for 1 minute. Add the shallot and continue cooking for another 1 minute, then add the birds-eye chilli, fish sauce, tamarind, palm sugar and salt and stir until the sugar has dissolved.
Crumble the deep-fried dried chillies. Carefully add the water and dried chilli to the sauce, then simmer over medium heat for 5 minutes. Put to one side.
Heat the vegetable oil in a deep heavy-based saucepan over medium heat. Place the prawns on a large ﬂat plate. Combine the tapioca ﬂour and rice ﬂour and sprinkle over the prawns to coat, then shake oﬀ any excess.Deep-fry a few prawns at a time in the hot oil for 6 minutes or until the prawns just change colour and are cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining prawns.
Meanwhile, blanch the Chinese broccoli, carrots and peas ( if used) in a saucepan of boiling water for 1–2 minutes, then drain.
Pour 300g of the tamarind sauce into a small heavy-based saucepan and bring to the boil over medium heat. Leftover tamarind sauce can be stored in an airtight container in the fridge for up to 2 weeks.
Place the Chinese broccoli on a serving plate and top with the prawns. Drizzle with the hot tamarind sauce and garnish with coriander leaves and chilli. Serve with steamed rice.