King Prawn Skewers with Papaya Nam Jim
By Nick and Simone Hatherly from Newrybar Fruit Farm, as highlighted in The Farm Community Cookbook ...
500 g pork (neck, shoulder, rump or loin)
65 ml dark soy sauce
65 ml soy sauce
65 ml oyster sauce
50 g sugar
100 g honey
9 g five spice
20 g fermented tofu
20 g shin xao wine
(This needs to be made a few days in advance)
1 Tbs sugar
1 Tbs salt
200 ml mirin
200 ml vinegar
50 ml water
1 bird's eye chilli, sliced
2 cloves crushed garlic
2 large carrots, julienned
500 g vermicelli noodles (uncooked)
1 bunch mint leaves chiffonade
3 cucumbers julienned
100 g chopped, roasted peanuts
Chopped mint leaves
100 g sugar
100 g salt
50 ml vinegar
50 ml raspberry vinegar or red wine vinegar
100 ml water
20 ml sesame oil
20 ml extra virgin olive oil
20 ml grapeseed oil
Roasted garlic and salt to taste
Mix all the ingredients together and put into an airtight container. The ideal fermentation temperature is 18 C-21 C – if it is hot, shorten; if cold, lengthen.
Leave on kitchen counter out of direct sunlight to ferment, until active bubbling stops, usually about 7-10 days, depending on the room temperature. Feel free to taste during fermentation.
The carrots are ready when the bubbles have stopped rising to the surface, there is a slightly sour aroma and they taste tangy.
Combine marinade ingredients and mix well.
Dice pork into 1.5 cm cubes and mix thoroughly with the marinade. For best results, marinate for two days, but can be used immediately.
Skewer the pork and grill or pan roast until medium, depending on the cut. Rest for half of the cooking time.
Cook vermicelli in salted water until desired texture, drain and rinse off starch, toss with olive oil.
Chop mint leaves and combine all ingredients with desired amount of dressing and mix thoroughly.
Serve with pork skewers.
Recipe provided by Hello Auntie