Nam Taeng Mo

Fresh watermelon juice blended smooth and poured over ice, vibrantly pink and naturally sweet.

Ingredients

• 600g large prawns
• 300g glutinous rice
• 1 tbsp minced garlic
• 2 tsp white pepper
• 2 tbsp neutral vegetable oil
• 2 Thai bird's eye chilies, chopped
• a handful of fresh Thai basil, chopped
• a generous spoonful of tamarind paste
• 400ml coconut milk

Instructions

1. 1

   Combine the jasmine rice and tamarind water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground turmeric and coconut cream, 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 0 mins.

4. 4

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

5. 5

   Sweeten to taste with fish sauce, 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.

7. 7

   Garnish with mint just before serving.

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