Queensland Food & Wine Guide - Queensland Holidays

Hot smoked red emperor and pink pomelomiang with chilli, green papaya relish andyarra valley salmon caviarRecipe from Nu Nu, Tropical North QueenslandServes 412 betel leaves (also known as wild pepper leaves)120g picked, hot smoked red emperor wings4 tbsp green papaya, shredded into fine threads2 small green chillies (scuds), sliced into fine rounds2 long red chillies, sliced into fine threads12 tsp pink pomelo flesh24 coriander leaves3 kaffir lime leaves, very finely sliced2 limes6 tbsp miang paste12 tsp crispy fried shallots12 slices of crispy fried garlic1 tsp thai basil flowers4 tsp yarra valley salmon caviarClass ActsLearning to cook is a different yettherapeutic holiday experience.BRISBANEMondo Organics:www.mondo-organics.com.auJames Street Cooking School:www.jamesstcookingschool.com.auBlack Pearl Epicure:www.blackpearl.com.auSUNSHINE COASTThe Spirit House Cooking School:www.spirithouse.com.auThe Tamarind:www.thetamarind.com.auMIANG PASTE200ml water500g pale palm sugar30g shelled peanuts10g galangal, peeled and grated15g hot smoked red emperor60g freshly grated coconut2 small green chillies2 cloves garlic3-4 tbsp fish sauce3-4 tbsp tamarind water (about ¼ of a packet massagedwith the same volume of water and strained)Slowly melt the palm sugar and water together in a potwith the lid on. Roast the peanuts, galangal, red emperorand coconut until fragrant at about 160C. With a mortarand pestle pound the garlic and chillies with a little salt untilsmooth. Add the roasted ingredients and continue to pounduntil a fine paste is achieved. Introduce this paste to the hotpalm sugar with the fish sauce and simmer until rich, thickand highly perfumed. Once the caramel has a lustrous darkshine to it remove from the heat and stir in the tamarindwater. Taste for seasoning. The miang paste should tastedecadent and balanced. Too sweet. Too salty. Too sour.And yet just right. Add more fish sauce, tamarind or sugaras your personal tastes dictate.In a bowl carefully combine the red emperor with therequired quantity of miang paste until evenly coated.Add the green papaya and chillies and gently toss together.Add the pomelo, coriander and kaffir lime leaf and massagelightly with your fingertips. Squeeze in half of the lime juiceand taste for seasoning. It should taste spicy, sweet, saltyand sour all at once. Add more lime juice or extrachillies if desired. Spread the betel leaves out across yourwork surface and top each with an elegant pile of salad.Sprinkle over the crispy fried shallots, caviar, garlic chipsand finally the thai basil flowers and serve immediately.Eat with your hands by wrapping the leaf around the saladand offer finger bowls with a slice of lemon in each torefresh between bites.QUEENSLAND FOOD AND WINE GUIDE 11