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

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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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