Ingredients
| 25g seedless tamarind paste | |
| 60g (approx) fresh coriander | |
| 1 tablespoon fish sauce | |
| 10g brown sugar | |
| 3 tablespoons rice wine vinegar | |
| ½ teaspoon cayenne pepper | |
| 30g toasted almonds |
Instructions
| 1. | A quick base for fried rice |
| 2. | In dipping sauces for dumplings |
| 3. | Brushed onto corn cobs before grilling |
Food styling, recipes and photography Will Bowman & Jane Lyons
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