Double Dip
Photography Aaron McLean.
Try this Asian-inspired dip with fresh spring rolls; kebabs of chicken, lamb, beef, pork or fish; barbecued prawns and scallops. Spoon over a little of the hoisin and lime sauce, then sprinkle with the coconut mixture.
INGREDIENTS
Dry: Toasted coconut and crisp shallots
4 tablespoons desiccated coconut
1 teaspoon brown sugar
finely grated zest 1 lime
½ teaspoon sea salt
chilli powder to taste
4 tablespoons crisp shallots
Wet: Hoisin and lime
½ cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon sesame oil
METHOD
Dry: Put the coconut in a dry sauté pan and cook over a low heat, stirring constantly, until golden. Tip into a bowl and add the sugar, lime zest, salt and chilli powder. Use your fingertips to rub the ingredients together and infuse the flavours. Add the shallots and tip into a serving bowl.
Wet: Place the ingredients in a bowl and stir to combine.
Pantry note: Crispy shallots are available in packets at Asian food stores and good supermarkets.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.