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Tau Jiew Lon – Pork and Prawn Coconut Dip Recipe

Tau Jiew Lon - Pork and Prawn Coconut Dip

Tau Jiew Lon – Pork and Prawn Coconut Dip Recipe

Ingredients :

  • 1 cup (250 ml) coconut cream 1/2 cup water
  • 3 shallots, sliced
  • 3 tablespoons salted fermented soy beans (tau jiew), mashed
  • 5 fresh prawns (about 2 oz/ 70 g), shelled, deveined and chopped
  • 2 oz (60 g) minced pork 1/2 tablespoon palm sugar 1 egg (optional), beaten
  • 3 red chilies, chopped (or 1-2 teaspoons dried chili flakes)
  • Fresh coriander leaves (cilantro)

Method :

Add coconut cream to water and bring to a boil. Add shallots, salted soy beans, shrimp, pork and palm sugar. Mix well and stir in egg, if using, stirring constantly. Cook until slightly reduced, then add chili shreds and garnish with coriander leaf. Yields 21/2 cups.

Preparation time : 5 mins
Cooking time : 25 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Kapi Kua – Salted Fish and Coconut Dip Recipe”