A unique dumpling flavour accidentally created with Tony Tan’s hearty leftovers turned the heads of the legendary chef’s friends. This recipe from his new cookbook Tony Tan’s Asian Cooking Class touches on its backstory and explains how to make it yourself. Meanwhile, for the curry sauce, combine the coconut milk, curry paste, palm sugar and fish sauce in a saucepan and bring to a gentle boil, stirring occasionally. Add the lime leaves and paprika, then check the seasoning and add a little salt if you think it needs it. Remove with a slotted spoon and serve immediately with a spoonful of the curry sauce and extra sliced lime leaves.

Source: Stuff November 23, 2024 16:07 UTC