The bread
230ml coconut milk
600g strong white flour
1 ½ teaspoon of yeast
2 teaspoons of sugar

The filling
4 king prawns, shells taken off
1 carrot - finely chopped
White cabbage - finely chopped
½ red onion - finely chopped
1 clove of garlic - finely chopped
1 tomato - chopped into 8 pieces
½ chilli - finely chopped and de-seeded
½" ginger - peeled and finely chopped
Some corriander
Juice of 1 lime
2 teaspoons of honey
1 tablespoon of Nam Pla (fish sauce)

METHOD

The bread
Mix the liquid with the flour and knead to a dough. Once you've finished kneading, pour some oil into a baking tray then cover with clingfilm greased with oil. Keep in a warm place until it rises and doubles in quantity before baking.

The filling
Pound the carrots, cabbage, onions, garlic and ginger with a pestle and mortar.
Add the tomatoes, fresh corriander then the lime juice, honey and nam pla and pound them all with the pestle and mortar.

Put the bread in the oven on a temperature of 220C for approximately 30 minutes.

Fry the prawns on both sides for a couple of minutes.

Slice the bread and put the filling on top of a slice then a few prawns on top.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS