225 g (8 oz) raw or cooked prawns, peeled
30 ml (2 tbsp) tamarind sauce
juice of 2 limes
350 g (12 oz) lean pork, diced
1 small green guava, peeled, halved and seeded
1 small under-ripe mango, peeled, stoned and chopped
1.5 litres (2 1/2 pints) 6 1/4 cups chicken stock
15 ml (1 tbsp) fish sauce or soy sauce
275 g (10 oz) sweet potato, peeled and cut into even-sized pieces
225 g (8 oz) unripe tomatoes, quartered
115 g (4 oz) green beans, halved
1 star fruit, thickly sliced
75 g (3 oz) green cabbage shredded
salt and ground black pepper
lime wedges, to garnish
30 ml (2 tbsp) tamarind sauce
juice of 2 limes
350 g (12 oz) lean pork, diced
1 small green guava, peeled, halved and seeded
1 small under-ripe mango, peeled, stoned and chopped
1.5 litres (2 1/2 pints) 6 1/4 cups chicken stock
15 ml (1 tbsp) fish sauce or soy sauce
275 g (10 oz) sweet potato, peeled and cut into even-sized pieces
225 g (8 oz) unripe tomatoes, quartered
115 g (4 oz) green beans, halved
1 star fruit, thickly sliced
75 g (3 oz) green cabbage shredded
salt and ground black pepper
lime wedges, to garnish
method
1. Devein the prawns and set aside. Put the tamarind sauce and lime juice into a saucepan.
2. Add the pork, guava and mango to the pan and pour in the stock. Add the fish sauce or soy sauce, bring to the boil, reduce the heat and simmer for 30 minutes.
3. Add the remaining fruit and vegetables and the prawns and simmer for a further 10 - 15 minutes. Season to taste. Transfer to a serving dish and garnish with lime wedges.
2. Add the pork, guava and mango to the pan and pour in the stock. Add the fish sauce or soy sauce, bring to the boil, reduce the heat and simmer for 30 minutes.
3. Add the remaining fruit and vegetables and the prawns and simmer for a further 10 - 15 minutes. Season to taste. Transfer to a serving dish and garnish with lime wedges.
serving amount
serves 4 - 6
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