Sa Va Tu'o'ng O't Prawn and Noodles Soup

Sa Va Tu'o'ng O't Prawn and Noodles Soup

Sa Va Tu'orn ot Prawn and Noodles Soup

I have gone Posh with this recipe.  Posh Pickles http://www.poshpicklesandpreserves.com/ based in Cheshire recently sent me a jar of Vietnamese Sa Va Tu'o'ng O't relish to try out.

I enjoy using new ingredients also mixing and matching ingredients from different countries.  This lemongrass and chilli relish had a lot to prove being a Great Taste 2015 award winner plus Silver at the World Hot Sauce Awards.  It definitely did not disappoint with it's delicate lemony essence balanced by the chilli to give it a slight kick.

I am sure this relish would work well in a more robust dish but I wanted to see if it faired as well in a more delicate seafood dish using prawns and noodles.  I have also used a dash of mirin and teriyaki sauce which go well with seafood plus some sugar snap peas and baby sweetcorn.

The combination worked exceptionally well and it was a thumbs up from the family when I made it. I can highly recommend this relish and will definitely be using it again.

Ingredients Serves 4

350g Prawns
250g Noodles
2 tsp Sa Va Tu'o'ng O't
1 tsp Teriyaki sauce
1 tsp Soy sauce
1 tsp Mirin
75g Sugar snap peas
100g Baby sweetcorn
Sprig of coriander
Lime quartered (optional)
1000ml water


I buy my prawns from our local asian food store as they are much cheaper than the supermarkets.  I have to peel and devein them myself but this does not take long.

Prawns peeled and deveined

Chop up the vegetables ready to be cooked.

Baby sweetcorn and sugar snap peas ready to be chopped

In a large saucepan add the water, Sa Va Tu'o'ng O't relish, teriyaki, Mirin and soy sauce and vegetables.  Bring to the boil then Sa Va Tu'o'ng O't turn down and allow to simmer gentle for a few minutes.  In another saucepan with plenty of water cook the noodles for 5 to 6 minutes.

About 2 minutes before the noodles are ready pop the prawns into the Sa Va Tu'o'ng O't broth.

Once the prawns are ready drain the noodles and serve into 4 separate bowls.  Using a ladle add the prawn and Sa Va Tu'o'ng O't broth to each dish and serve with some chopped coriander and a quarter of lime which can be squeezed onto the dish.

The finished dish ready to be eaten

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BBQ Chicken Drumsticks with Honey, Soy Sauce and Chilli

BBQ Chicken Drumsticks with Honey, Soy Sauce and Chilli Flakes

Chicken Drumsticks cooked with honey, soy sauce and chilli flakes

Last weekend with summer coming to an end here in the UK the BBQ came out for the last time.  These chicken drumstick work well on the BBQ after being marinaded for a few hours in this sweet and spicy sauce. 

Ingredients

16 chicken drumsticks

3tbs paprika

1tbs honey

4tbs olive oil

3tbs soy sauce 

2 tsps chilli flakes

Use a sharp knife to cut incisions in the chicken drumsticks and then place in a mixing bowl.  Add all the ingredients to the bowl and mix well together.  Placed covered in the fridge for at least 2 hours. 

You can cook these on the BBQ straight away but I partly precooked these in the oven first by placing them on a cooking tray in a preheated oven at 180C for 45 minutes.  Then remove from the oven and place on a sheet of foil on the BBQ rack.  Pour the remaining sauce from the cooking tray over the chicken and cook on the BBQ for a further 15 to 20 minutes. They will then be ready to eat preferably with fingers.

BBQ Chicken Wings with Honey and Chilli Sauce

BBQ Chicken Wings with Honey and Chilli Sauce

Chicken Wings

Ingredients

16 chicken wings cut in two at the joint

2 tbs Honey

3 tbs Soy Sauce

2 tbs olive oil

1 tbs sweet chilli sauce

salt and pepper

Chicken Wings Precooked

Use a sharp knife cut the tips off the wings and cut the joint in half. Place all the chicken pieces in a mixing bowl.  Add all the ingredients to the bowl and mix well together.  Placed covered in the fridge for at least 2 hours.

It is best to precook these otherwise they can just burn to nothing on the BBQ.  Place in the oven  on a cooking tray in a preheated oven at 180C for 45 minutes.  Then remove from the oven and place on a sheet of foil on the BBQ rack.  Pour the remaining sauce from the cooking tray over the chicken and cook on the BBQ for a further 15 to 20 minutes. They are then ready to eat and should be finger licking good.