Nam Sala

A lurid pink sala fruit syrup diluted with ice water or soda, sweet and tropical with a distinctive candy aroma.

Ingredients

• 400g large prawns
• 300g jasmine rice
• a handful of sliced shallots
• 2 tsp red curry paste
• 3 tbsp coconut oil
• 1 cup bean sprouts, sliced
• a handful of fresh mint, chopped
• coconut cream, to taste
• 500ml coconut milk
• a pinch of dried shrimp
• 200g Thai bird's eye chilies

Instructions

1. 1

   Combine the roti dough and coconut milk 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 0 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.

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