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JavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.Tastes mildBe its first cook →JavaneseLumpia SemarangSpring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.Be its first cook →
ThaiTom yumA hot and sour broth scented with lemongrass, galangal and lime leaf, sharpened with lime and fish sauce — usually with prawns.Tastes hot, bright, savoury and saltyBe its first cook →
ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →
VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.Tastes very rich, bright and saltyBe its first cook →VietnameseBánh xèoA thin, crisp pancake of rice flour, coconut milk and turmeric, folded round pork, prawns and bean sprouts, wrapped in leaves and herbs and dipped in nước chấm.Tastes rich and brightBe its first cook →MalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.Tastes mildBe its first cook →MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →FilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.Tastes rich and brightBe its first cook →FilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.Be its first cook →
CantoneseHar gowPrawns in a thin, translucent, pleated wrapper, steamed in a bamboo basket.Be its first cook →
CantoneseWonton noodle soupThin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.Be its first cook →CantoneseSiu maiOpen-topped dumplings of pork and prawn in a thin yellow wrapper, steamed, and often dotted on top with fish roe or a little carrot.Tastes savoury and richBe its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →HuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.Be its first cook →FujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.Be its first cook →FujianShacha noodlesYellow noodles in a rich, orange, peanutty broth of shacha sauce, topped with your choice of seafood, offal and tofu.Be its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.Tastes hot and sharpBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →ValencianFideuàShort, thin noodles cooked like a paella in a wide pan, in a strong fish stock with prawns and squid, until they curl up and crisp on top.Be its first cook →NormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.Tastes richBe its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →
Nordic and Baltic ryeSmørrebrødA thin slice of buttered rye bread piled with one careful topping — herring, egg and prawns, liver pâté, roast beef — and eaten with a knife and fork.Be its first cook →Creole and CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.Be its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →
ThaiTom yumA hot and sour broth scented with lemongrass, galangal and lime leaf, sharpened with lime and fish sauce — usually with prawns.Tastes hot, bright, savoury and saltyBe its first cook →ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.Tastes very rich, bright and saltyBe its first cook →VietnameseBánh xèoA thin, crisp pancake of rice flour, coconut milk and turmeric, folded round pork, prawns and bean sprouts, wrapped in leaves and herbs and dipped in nước chấm.Tastes rich and brightBe its first cook →MalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.Tastes mildBe its first cook →MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →FilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.Tastes rich and brightBe its first cook →FilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.Be its first cook →CantoneseHar gowPrawns in a thin, translucent, pleated wrapper, steamed in a bamboo basket.Be its first cook →CantoneseWonton noodle soupThin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.Be its first cook →CantoneseSiu maiOpen-topped dumplings of pork and prawn in a thin yellow wrapper, steamed, and often dotted on top with fish roe or a little carrot.Tastes savoury and richBe its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →HuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.Be its first cook →FujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.Be its first cook →FujianShacha noodlesYellow noodles in a rich, orange, peanutty broth of shacha sauce, topped with your choice of seafood, offal and tofu.Be its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.Tastes hot and sharpBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →ValencianFideuàShort, thin noodles cooked like a paella in a wide pan, in a strong fish stock with prawns and squid, until they curl up and crisp on top.Be its first cook →NormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.Tastes richBe its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →Nordic and Baltic ryeSmørrebrødA thin slice of buttered rye bread piled with one careful topping — herring, egg and prawns, liver pâté, roast beef — and eaten with a knife and fork.Be its first cook →Creole and CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.Be its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →That's everything for that word. The index stops when it runs out.