Some of you may remember with pleasure an evening in the Cross Keys a few weeks ago, where Poom Kamolchanok Ferrier delighted us with a varied and superbly-cooked evening of Thai food.
Following that, she has kindly agreed to supply readers of The Wee Vine with one of her recipes:
Prawn with Tamarind Sauce
A delicious seafood dish with a beautiful sweet and sour sauce and easy to cook for dinner.
Time: 20 mins Rating: easy Serving: 2
- 8-10 Tiger Prawn
- ½ Onion
- 2 Cloves garlic
- 1 ½ tbsp Fish sauce
- 1 ½ tbsp Tamarind paste
- 2 tbsp water
- 1 ½ Palm sugar
- 2 shallots
- chopped coriander (optional)
- chopped fresh chilli (optional)
- 4 tbsp of frying oil
- Jasmine rice (optional)
Put 2 tbsp of frying oil into the pan with medium high heat, then put shallots into the pan and cook quickly until they are golden brown colour, rest in the side plate.
Do the garlic the same as topic 1
To make a tamarind sauce, put fish sauce into the pan with medium heat, add palm sugar, tamarind paste and water until boiling, then simmer until it looks sticky, then take off the heat.
Deep fry tiger prawn, put the sauce on and garnish with crispy shallots, chilli and coriander and serve with rice.
Many thanks again to all our contributors and the team involved in the production of The Wee Vine.
This issue features the annual Kippen Street Fayre, an update on the Kippen Kirkyard Project and Kippen Heritage.
We also have a report from our football team and 1st Kippen Brownies.
For wine buffs, there is an article from Jeremy Pemberton-Pigott on Making Wine from Kippen’s famous ‘Big Vine’.
Two new events are mentioned in the events section so make a date in your diary.
We had a number of entries for the Kippen Seats Competition, winners announced inside.
If you article is not shown it is because we did not receive it in time.
Our next issue is scheduled for the end of October. Deadline for inclusion is 30 September.