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Bun Tom Heo Nuong

Bun Tom Heo Nuong

(Vietnamese Shrimps with Rice Vermicelli)

This is essentially a room temperature (Ambient) Noodle dish with fried sea monsters over the top. Sounds dreadful? Not it was as far from dreadful as you can get! We used Atlantic Shrimps (3 for 1 offer, you know!) Which are similar to King Prawns but have a sweeter underlying taste.

Ingredients for the Shrimp marinade:-
 

Atlantic Prawns
1 Tsp of Fish Sauce
A few good grinds of Black Pepper
a Pinch of Turmeric


Ingredients for the Noodle Salad:-

Rice Vermicelli
3 Lettuce leaves, thinly cut
½ a Cucumber, thinly sliced
1/ a bag of Bean Sprouts
1 Carrot, finely sliced
Coriander, finely chopped
Mint leaves, roughly chopped
1 Tsp of dried Basil
3 Tbsp of Peanuts, roughly chopped

Ingredients for the Nuoc Cham (Dipping Sauce):-

¼ cup of Fish Sauce
½ Tsp of Garlic Powder
½ a cup of Warm Water
A dish of Chilli Sauce
50g of Sugar
Juice of a Lime

Method:-

(1) Mix the marinade ingredients and pop the Shrimps in it and place in the fridge.
(2) Cook the Rice Vermicelli according to the instructions on the pack.
(3) Rinse the Noodles with cold water, drain and set aside.
(4) Prepare the vegetables.
(5) For the dipping sauce add the Sugar to warm water to dissolve and then stir in the additional ingredients.
(6) Fry the Shrimps in their marinade until cooked and pink.
(7) Place the Lettuce, Coriander, Mint and Basil in your serving bowls.
(8) Top with the Noodles, Carrots, Cucumber, Bean Sprouts.
(9) Add the fried Shrimps.
(10) Pour over the dipping sauce and garnish with the chopped Peanuts.

We served ours with a soft centred Tokneneng each (Recipe here - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng) This flavour combination had a real wow factor!

 

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Anchovy and Caper stuffed Courgette Fritters. Eat well on universal credit

“Once upon a time in tent not far from here there were a couple who had very little money and were in a bit of an uncomfortable (Read dangerous) situation. They found a Community Share Shelf where allotment holders placed their excess for people to take. The phrase ‘A million ways to cook a Marrow / Courgette’ was coined and will stay with them for life”.

Read into that what you like. However we had some slightly damaged Courgettes which we couldn’t pass on, so I thought we could improve on their rather bland flavour and use them as a side for Fish and Chips….

Ingredients:-

1 Courgette, topped and tailed and cut thickly
Anchovies and Capers, chopped

Ingredients for the Gluten free Batter:-

1 Heaped table spoon of Gram Flour
2 Heaped table spoons of Cornflour
2 Heaped table spoons of Cornflour for dredging
Salt & Pepper to season
A sprinkle of Turmeric for colour
1 Tea Spoon of Baking Powder
Carbonated Water

Method:-

(1) Mix the Batter ingredients to make a smooth but liquid batter.
(2) Heat a fryer to 180c.
(3) With your thumb press a hole in the middle of each Courgette disc.
(4) Mix the Anchovies and Capers and press into the hole with the back of a spoon.
(5) Dredge each fritter in Cornflour.
(6) Dunk in the batter and fry until golden brown on all sides, in batches.
(7) Remove and drain of kitchen paper.
(8) Re-dunk to heat just before serving.

From a rather pitiful Courgette, these evolved into something pretty good. We even repeated them last night as a side for a Surf & Turf gig….

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