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Susan Jung

Lai Kam-yuen has been chef of Indochine 1929 since the Vietnamese restaurant opened on D'Aguilar Street in Lan Kwai Fong in 1993. The Hong Kong-born chef previously worked in Indonesia, China and France, and now makes frequent forays to Vietnam in search of new dishes and inspiration. At his Tseung Kwan O home he cooks sauteed king prawns with tamarind sauce, a dish he chose because its sweet and sour flavours whet the appetite in the summer heat.

Sauteed king prawns with tamarind sauce

Ingredients

4 king prawns

4 tomatoes, cut into chunks

2 onions, cut in large pieces

4 cloves garlic, chopped

Oil for frying

Sauce:

2 tbs tamarind paste

1/4 cup fish sauce

2 tsp sugar

1 tsp cornstarch

Diced spring onions for garnish

12 strawberries (optional), for garnish

Step 1: Trim the feelers from the prawns and cut them in half lengthwise. Remove black veins.

Step 2: Stir the tamarind paste with the fish sauce and sugar until smooth, then set aside.

Step 3: Heat a little oil in a heavy pan. Fry the prawns until they start to change colour.

Step 4: Add tomatoes, onions, garlic and tamarind/fish sauce mixture to the pan and simmer until prawns are cooked. Add the cornstarch, mixed until smooth with a little water, and cook until the sauce is thickened. Divide on to plates, sprinkle with spring onions and garnish with strawberries.

Chef Lai recommends serving a Pouilly Fuisse 1999 with this dish.



Summer sweet & sour