Nam Takrai

A chilled lemongrass and pandan infusion sweetened with palm sugar, clean and refreshingly aromatic.

Ingredients

• 500g large prawns
• 2 cups rice noodles
• a handful of torn kaffir lime leaves
• a pinch of white pepper
• 2 tbsp neutral vegetable oil
• 2 cherry tomatoes, chopped
• a handful of fresh Thai basil, chopped
• fish sauce, for serving
• 1 cup tamarind water
• 1 tsp dried shrimp
• 1 cup bean sprouts, sliced
• roasted peanuts, for serving

Instructions

1. 1

   Combine the roti dough and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground turmeric and tamarind paste, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with crispy fried shallots, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

💡 Tips