Australian Gourmet Traveller - (11)November 2020 (1)

Lemongrassandtamarindicedtea

SERVES6// PREPTIME 20 MINS// COOK5 MINS(PLUSCHILLING,INFUSING)

If mocktails aren’t your thing, add a splash of vodka or gin to each glass.Pictured p78

Crab,coconutand

pomelobetelleaves

SERVES6 // PREPTIME 20 MINS// COOK3 MINS

Crabandpomeloarea greatmatchin

thesezingyone-bitewonders.If pomelo

is outofseason, substitute pineapple.

Pictured p83

Peanutoil,forfrying

6 redshallots,thinlysliced

500 gmpickedcrabmeat

1 smallpomelo,segmented,

coarselytorn

½ cupshreddedcoconut,toasted

¼ cupeachmintandThaibasil,

finelychopped

4 makrutlimeleaves,finelyshredded

30 betelleaves(seenote)

Fingerlimepearls,toserve

CHILLIDRESSING

1 smallredchilli,coarselychopped

1 tspchoppedginger

40 gmlightpalmsugar,ortotaste

2 tbspeachlime juice and fish sauce,

or to taste

1 Preheatpeanutoilina wokto

180°C.Addshallot,inbatches,and

stiruntilgolden(2-3minutes);drain.

2 Forchillidressing,poundchilli

andgingerusinga mortarandpestle

toa finepaste.Addpalmsugar,

poundtobreakup,thenaddlime

juiceandfishsauceandstir until

palmsugardissolves.

3 Combineremainingingredients

(exceptbetelleaves)ina bowl,

adddressingandtosstocombine.

Placetablespoonsofmixtureon

betelleaves,topwithfriedshallots

andfingerlimepearlstoserve.

NoteBetelleavesareavailable

from Asian grocers.

5 jasmineteabags
3 stalkslemongrass,white-part finely
chopped,stalksreserved
200 gmpalmsugar,chopped
10 gmginger,chopped
80 ml(1/3cup)tamarindpulp
Lemonslices,mintleaves,crushedice
and chilled soda water to serve

1 Pour1.5litres(6cups)boilingwater
intoa largeheatproofbowl.Addtea
bagsandsetasidetoinfuse(10minutes).
Removebagsandtransfer tea to the
fridge to chill (3 hours).

2 Combinechoppedlemongrass,palm

sugar,gingerand250ml(1 cup)water

insmallsaucepanovermediumheat.

Stirtodissolvesugarthensimmeruntil

infused(1 minute).Setasidetocool

thenrefrigerateuntilchilled.

3 Strainsyrupthencombineina large

jugwithtea,tamarind,lemonslicesand

mint.Fillservingglasseswithice,then

topwithteaanda splashofsodawater.

Serve with a lemongrass-stalk stirrer.

FrozenThaibasilandmakrut lime Mojito

SERVES6 // PREPTIME 10 MINS// COOK5 MINS(PLUSCHILLING)

If Thai basil is unavailable, substitute sweet basil or a mix of basil and mint.Pictured p85

220 gm(1cup)castersugar

10 makrutlimeleaves,torn

11/2 cupsfirmlypackedThaibasil leaves,

plusextratoserve

125 ml(1/2cup)limejuice

160 ml(2/3cup)whiterum

6 cups crushed ice

1 Combinesugar,limeleavesand250ml

(1 cup)waterina smallsaucepanover

mediumheat.Stiruntilsugaris dissolved

thensimmer1 minute.Setasidetocool

thenplaceinthefridgetochill (2 hours).

Strainsyruponcecool.

2 Blendsyrupandbasilina blender

untilverysmooth.Addjuiceandrumand

blenduntilcombined.Dividecrushedice

between6 servingglasses,topwithbasil

mixtureandstirtocombine.Garnish with

extra Thai basilor mintleaves.