A new Thai dressing I've been doing lately is:
A few kaffir lime leaves
Fresh grated coconut
Fresh red chilli
A clove of garlic
Fish sauce
Thai roasted chilli paste (it's in the Thai section, dark in colour and sweet roasted in flavour, not particularly hot just rich and delicious).
Lime juice
A touch of sugar to taste
Blended together this is a gorgeous thick dressing.
In this dish I cooked some baby crayfish tails and deshelled. Served with avocado sorbet, chopped cucumber and apple, fresh coriander and tomato. Topped with fried shallot, toasted coconut and roasted dried red chilli.
I've done this dish with salmon and beef too (instead of crayfish here). It's so delicious. I would serve it with steamed jasmine rice as a main course. Here it was a starter hence the sorbet and baby crayfish. The balance is superb.
A few kaffir lime leaves
Fresh grated coconut
Fresh red chilli
A clove of garlic
Fish sauce
Thai roasted chilli paste (it's in the Thai section, dark in colour and sweet roasted in flavour, not particularly hot just rich and delicious).
Lime juice
A touch of sugar to taste
Blended together this is a gorgeous thick dressing.
In this dish I cooked some baby crayfish tails and deshelled. Served with avocado sorbet, chopped cucumber and apple, fresh coriander and tomato. Topped with fried shallot, toasted coconut and roasted dried red chilli.
I've done this dish with salmon and beef too (instead of crayfish here). It's so delicious. I would serve it with steamed jasmine rice as a main course. Here it was a starter hence the sorbet and baby crayfish. The balance is superb.
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