Prawn cocktail tower
SERVES 6 // PREP TIME 20 MINS // COOK 30 MINS (PLUS SOAKING)
And that’s a wrap – the perfect self-serve summer dish. Start this recipe a day ahead to soak the chillies. Pictured p114.
1 kg cooked prawns, peeled and deveined Semi-ripe mango, cut into wedges, to serve
1 bunch snake beans, cut into 10cm batons 1 Lebanese cucumber, cut into 10cm batons Lettuce leaves, for wrapping Thai basil, coriander, roasted unsalted peanuts and shredded fresh coconut, to serve CHILLI-PRAWN RELISH
60 ml (1⁄4 cup) neutral oil, such as grapeseed oil
12 dried long red chillies, soaked in cold water overnight
4 golden shallots, diced
2 garlic cloves, coarsely chopped
1 tbsp dried shrimp, soaked in warm water for 10 minutes, then drained
30 gm palm sugar (or to taste)
3 tsp shrimp paste
2 tsp fish sauce (or to taste)
1 tbsp lime juice (or to taste)
1 For relish, heat oil in a saucepan over medium heat. Add chillies, shallot and garlic, and cook, stirring occasionally, until caramelised (10-15 minutes). Add remaining ingredients (except fish sauce and lime juice). Stir occasionally until colour deepens and mixture is caramelised (10-15 minutes). Season to taste with fish sauce and lime juice.
2 Layer bowls by placing a “stand” in the centre of a base bowl, ensuring it’s very stable. Alternatively, place a smaller bowl with the snake beans, cucumber, lettuce and herbs in the centre of a larger bowl with mango and prawns arranged over ice. Serve with relish and remaining ingredients.
Roasted pork with the best crackling and roasted nectarines
SERVES 6 // PREP TIME 20 MINS // COOK 4 HRS 30 MINS (PLUS MARINATING, RESTING)
Esta historia es de la edición December 2019 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición December 2019 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
Ya eres suscriptor? Conectar
THE SMOKING CAMEL
Each month we explore the origins behind some of Australia's signature drinks and learn how to recreate them.
MEET THE MAKER HELEN XU
As she swings open the doors to a new restaurant and hotel at her Yarra Valley vineyard, we check in with the Helen & Joey Estate winemaker to talk science, Sichuan and the wine brand she runs with husband Joey Zeng.
Fuel to the fire
From chilli to wasabi, there's an art to pairing drinks with spicy foods. SAMANTHA PAYNE breaks it down.
Sri Lankan hoppers
Chef TRAVIN DE HOEDT of Sydney's Kurumba shares his family recipe for this South Asian staple.
The art of...thoughtful feasting
It was a Moroccan tagine that taught ANNA HART to relax her ethics and eat, drink and be merry like a local.
THE NEW COCKTAIL CAPITAL
Mexico City is in its golden era of cocktail culture. Once home to a small handful of recognisable names, today the capital is heaving with globally renowned drinking destinations. And it's leading the charge for North America on awards lists such as World’s 50 Best (last year, Mexico City landed four bars on the list, compared to three in New York City).
Golden age
Time travel may not be possible but JOANNA HUNKIN discovers the next best thing when she pairs the Eastern & Oriental Express with a journey through Veuve Clicquot's private cellar.
48 HOURS IN PHUKET
Beyond beaches and resorts, Thailand's biggest island is a treasure trove of culinary gems. DANI VALENT gets the inside scoop from restaurateur Merica Charungvat.
LOVE IN A COLD CLIMATE
Fireplaces, slowness and country scenes. Holidaying hits differently in winter
What is curry?
Cuisine or construct? RUSHANI EPA retraces the history of the saucy, spicy dish across the Indian subcontinent and its diaspora.