Thai beer
1 egg, separated
50ml water, chilled
150g desiccated coconut
24 medium-sized raw prawns, peeled and tails on
vegetable oil, for deep-frying
SWEET CHILLI SAUCE
2 tbsp caster sugar
500ml water
1 red long finger chilli, deseeded and finely chopped
3 garlic cloves, peeled and finely chopped
1 tbsp fish sauce
1 tbsp rice vinegar tsp cornflour
1–2 tbsp water
Some dishes are naughty but nice – and this is one of them. I was lucky enough to sample some of the best coconut prawns while in the town of Ao Nang in Thailand. On a walk to the main street I passed two women on a large street stall with an array of fried offerings. There was only one item I wanted to try and, for a very reasonable price, six large, fried, coconut prawns were carefully placed in a small plastic bag and the sweet chilli sauce drizzled all over. The desiccated-coconut coating added a delicate sweetness to the overall flavour and extra crunch to the batter. It was hard not to demolish them in seconds.
First make the chilli sauce. Put the sugar and water in a small heavy-based saucepan. Stir to dissolve the sugar, then add the chilli, garlic, fish sauce and vinegar. Bring to the boil and simmer for 8–10 minutes to let the flavours develop and the liquid turn red from the chilli.
After 10 minutes, mix the cornflour with the water in a bowl. Mix well then pour into the chilli sauce. Turn up the heat and allow the sauce to thicken. When it takes on a sticky consistency, remove from the heat, tip the sauce into a bowl and allow to cool.
Place the flour in a bowl with the salt and cayenne pepper. Make a well in the centre and add the beer and egg yolk. Gradually whisk together until you have a smooth batter. Leave to rest for 30 minutes. In a clean bowl, whisk the egg white until it forms stiff peaks. Stir the cold water into the batter and fold in the egg whites.
Heat the oil to 180°C in a large frying pan. (Use a thermometer or test by dropping in a small amount of batter – if it sizzles immediately the oil is ready.) On a tray, spread out the coconut and place bowls with the prawns, flour and batter in a line. Ensure the prawns are dry, but if not, pat them with kitchen paper. Dust the prawns with flour, dip them into the batter, then roll in the coconut. Drop them into the hot oil for 1–2 minutes each side or until golden brown. Remove, drain on kitchen paper, and keep them warm in a low oven while you fry the rest. Serve immediately with the sweet
Beef skewers with a mango and tamarind dipping sauce
MAKES 8–10 SKEWERS
BEEF SKEWERS
2.5cm knob of galangal, peeled and crushed
3 garlic cloves, peeled and crushed
1 tbsp oyster sauce
2 tbsp dark soy sauce
1 tsp palm sugar
2 tbsp vegetable oil
sea salt and crushed black pepper
500g beef sirloin, cut into 3cm pieces
MANGO AND TAMARIND DIPPING SAUCE
2 tbsp vegetable oil
2 shallots, peeled and finely diced
2.5cm knob of ginger, peeled and finely chopped
1 ripe mango, peeled and diced
1–2 tsp chilli paste
2 tbsp tamarind paste tsp fish sauce
1–2 tsp honey
approx. 100ml water
In Cambodia it was refreshing to go back to basics and cook over charcoal. I love the flavours from an open flame, and beef skewers cooked this way are a particular favourite. The accompanying mango and tamarind dipping sauce has a sweet and sour flavour which is perfect with the juicy, marinated meat.
For extra fragrance and impact, cook the beef on lemongrass skewers. Simply remove the outer woody skin from untrimmed stalks and peel it off to expose the inner stalk.
If using, soak wooden skewers in warm water for at least 30 minutes to prevent them scorching during cooking. Meanwhile, make the marinade. Combine the galangal, garlic, oyster sauce, soy sauce, palm sugar, oil and seasoning in a bowl. Taste and adjust the seasoning if necessary. Add the beef to the marinade and combine well to coat the meat. Cover and place in a refrigerator for 1–3 hours.
Next, prepare the dipping sauce. Place a sauté pan or wok over a medium heat and add the oil. Add the shallots and slowly caramelise them – this should take around 4–5 minutes. Add the ginger and mango and cook for a couple of minutes until the mango starts to break down. Add the chilli paste and mix well, allowing the paste to cook for a minute or so. Add the tamarind paste, fish sauce, honey and water and simmer until most of the liquid has evaporated and it has a thick, syrupy consistency. Remove from the pan and pour into a bowl. Allow to cool. Cover and place in the refrigerator until the beef skewers are ready to be cooked.
Place a griddle pan over a medium heat. Thread the beef pieces onto the skewers and cook on the hot griddle for 2–3 minutes on each side, until the meat is tender. Baste the skewers while cooking. When cooked, remove the beef from the pan, set aside and allow to rest for a few minutes. Repeat this process until all the skewers are cooked. Serve alongside the mango and tamarind dipping sauce.
Cambodian-style smoked fish dip
SERVES 6–8
100g white fish, such as cod or whiting
200g undyed smoked haddock
zest and juice of 2 limes
handful of coriander stalks, plus leaves, finely shredded
pinch of black peppercorns
2–3 tbsp vegetable oil
3 garlic cloves, peeled and crushed
2 shallots, peeled and finely chopped
2cm knob of galangal, peeled and crushed
3 small red chillies, deseeded and chopped
1 tbsp tamarind paste
25g roasted peanuts, lightly crushed
2 tbsp fish sauce
1 tsp prahok (anchovy paste)
1 spring onion, sliced
small handful of Thai basil, finely shredded
Smoked fish is a common ingredient in Cambodia, as it is does not deteriorate in the endless intense summer heat in a country where most homes do not have a fridge. As well as preserving the fish, smoking adds flavour, and when combined in this dip with peanuts and tamarind it creates an unusual balance between salty, sour and spicy.
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