Food styling, recipes and photography Will Bowman & Jane Lyons

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 |
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1. | A quick base for fried rice |
2. | In dipping sauces for dumplings |
3. | Brushed onto corn cobs before grilling |
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