Foi Thong

Golden egg yolk threads drawn through sugar syrup into thin strands, a delicate Thai-Portuguese confection.

Ingredients

• 1 kg large prawns
• 400g roti dough
• 1 tbsp minced garlic
• 1 tsp palm sugar
• 1/4 cup neutral vegetable oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh cilantro, chopped
• lime wedges, for serving
• 2 cups coconut milk

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the jasmine rice and ground turmeric until evenly combined.

3. 3

   In a separate bowl, blend the crispy fried shallots with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with Thai basil or a dusting of roasted peanuts.

8. 8

   Slice or portion into servings and serve.

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