- 430g tamarind pulp (A)
- 750ml thai oil (see recipe) (B)
- 500g brunoise vegetables (carrot, celery, courgette(C)
tamarind dressing
steve bennett
14th September 2011
tamarind dressing
pleasant dressing, not too sharp or spicy, just good balance.
Ingredients
Method
soak (A) in 250 ml water for 24 hours.
pass through sieve, then emulsify with (B)
fold in (C)
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