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

View all recipes here


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

Leave a Reply

Your email address will not be published.