If I had to pick one cuisine to eat for the rest of my life it would most probably be the food of Vietnam. I very much miss my local Vietnamese restaurants that i used to visit from time to time in Hackney and Shoreditch before I moved to Bristol . Today I am going to share a few recipes from ” The Vietnamese Market Cookbook” by Van Tran and Anh Vu. The two women started with a little stall selling Banh Mi and good Vietnamese Coffee in Broadway Market before running a supper club and eventually opening restaurants in Shoreditch and Clerkenwell.
Ingredients
- Tamarind Sauce:
- 20 g seedless tamarind pulp cut from a slab
- 4 tbsp hot water
- 2 tbsp sugar
- 2 tbsp fish sauce
- 1 tsp finely chopped lemongrass
- Prawns:
- 150 g fresh prawns peeled
- 1 tbsp vegetable oil
- 1 tbsp crushed garlic
- 1 tsp chopped shallot
- To garnish:
- 2 spring onions sliced
- A few sprigs coriander
Servings:
Instructions
- In a small bowl, soak the tamarind pulp in just enough hot water to cover it, for 10–20 minutes, until it becomes soft. Strain the juice into a mixing bowl. Stir in the sugar, fish sauce and lemongrass or if you want a slightly sourer or sweeter sauce, adjust the quantities according to taste.
- To cook the prawns, heat the 1 tbsp of oil in a frying pan or wok and sauté the crushed garlic and chopped shallot. Stir in the prawns, turning them frequently. When they start to turn pink, add the tamarind sauce and let simmer for a couple of minutes.
- Garnish with slices of spring onion and sprigs of coriander.
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