Tub Tim Krob

Red-dyed water chestnut rubies in a bowl of iced coconut cream—a jewel-like Thai dessert of textures.

Ingredients

• 400g large prawns
• 300g jasmine rice
• a handful of sliced shallots
• 2 tsp white pepper
• 1/4 cup neutral vegetable oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh mint, chopped
• fish sauce, to taste
• 500ml tamarind water
• 1 tsp ground turmeric
• a generous handful of Thai bird's eye chilies

Instructions

1. 1

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

2. 2

   In a large bowl, whisk together the roti dough and white pepper until evenly combined.

3. 3

   In a separate bowl, blend the roasted peanuts with the chicken stock 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 10 mins.

6. 6

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

7. 7

   Garnish with mint or a dusting of crispy fried shallots.

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