World Cuisine

  • about 500 g (1 lb) mixed raw vegetables
  • 2–3 tablespoons yellow bean sauce
  • 200 g (7 oz) minced pork
  • 250 g (8 oz) minced prawns
  • 2 shallots, finely chopped
  • 150 ml (¼ pint) coconut milk
  • 2–2½ tablespoons Tamarind Purée (see page 90)
  • ½–1 tablespoon fish sauce
  • 15–25 g (½–1 oz) coconut, palm or brown sugar or 1–2 tablespoons clear honey
  • 1 large red chilli, sliced lengthways, to garnish

Slice the vegetables into bite-sized pieces.

Mash the yellow bean sauce with a fork until it becomes a rough paste. Mix the paste together with the minced pork, prawn and shallots.

Heat the coconut milk on a low–medium heat for 3–4 minutes. Add in the yellow bean paste mixture and stir until combined with the coconut milk. Add the tamarind purée, fish sauce and sugar, stir for a few more minutes and then adjust to taste. It should be 3-flavoured – sweet, sour and lightly salty (from the yellow bean sauce).

Spoon into dipping bowls, sprinkle with the chilli and serve warm with the crunchy vegetables.

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