The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Son-in-law eggs with cucumber, rice noodles and tamarind-chilli caramel


You'll need

8 eggs, at room temperature For deep-frying: vegetable oil 8 red or golden shallots, thinly sliced on a mandolin 2 long red chillies, thinly sliced 200 gm thin rice stick noodles 3 Lebanese cucumbers, unpeeled, halved lengthways, seeds removed 1 tbsp each rice vinegar, fish sauce and lime juice 20 gm light palm sugar, finely crushed 1 small red chilli, finely chopped 1 garlic clove, finely chopped To serve: coriander sprigs   Tamarind-chilli caramel 3 long red chillies, coarsely chopped (see note) 2 garlic cloves, coarsely chopped 250 gm light palm sugar, finely crushed 110 ml fish sauce 2 tbsp lime juice 2 tsp tamarind purée

Method

  • 01
  • For tamarind-chilli caramel, process chilli and garlic in a food processor until finely chopped and set aside. Place palm sugar and 125ml water in a small saucepan over medium-high heat, stir until sugar dissolves, bring to the boil and cook until caramelised (5-6 minutes). Remove from heat, add 100ml water (be careful, hot caramel will spit), stir to combine, add chilli mixture, return to heat and stir frequently until chilli turns dark red (8-10 minutes). Add fish sauce, simmer for 2 minutes, remove from heat, stir in lime juice and tamarind and refrigerate in a sterilised container until required. Makes about 350ml. Tamarind-chilli caramel will keep refrigerated for a month.
  • 02
  • Cook eggs in a large saucepan of boiling water over medium-high heat for 5 minutes, carefully drain then rinse under cold running water until eggs are completely cold (8-10 minutes). Peel and set aside on absorbent paper to drain.
  • 03
  • Meanwhile, heat oil in a small saucepan to 180C. Add shallot and chilli and deep-fry, stirring occasionally, until crisp and golden (3-4 minutes; be careful, hot oil will spit), strain through a metal sieve (reserve oil) and set aside on absorbent paper to drain.
  • 04
  • Cook noodles in a saucepan of boiling water over medium-high heat until just tender (2-3 minutes), drain, refresh, drain well and set aside in a large bowl. Thinly slice cucumbers lengthways into ribbons and set aside in a separate bowl.
  • 05
  • Combine vinegar, fish sauce, lime juice, sugar, chilli, garlic and 35ml reserved oil in a bowl and stir to dissolve sugar. Just before serving, pour half over noodles, and remainder over cucumber and toss each to combine. Divide noodles and cucumber among serving bowls and set aside.
  • 06
  • Heat remaining reserved oil in a saucepan (top up with extra oil if necessary), add eggs in batches and deep-fry, turning occasionally, until light golden (2-3 minutes; be careful, hot oil will spit) and set aside on absorbent paper to drain. Halve eggs and divide among serving bowls. Scatter with reserved crisp shallots and chilli, and coriander, drizzle with tamarind-chilli caramel and serve.

Note If you prefer a hotter sauce, add a couple of birdseye chillies to the mixture; if you prefer less heat, remove the seeds from some of the long red chillies before processing.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Really rich, late-harvested pinot gris.

Featured in

Jan 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×