Hey thanks for the reply, very detailed you are. I agree with the salty thing, I will look for the Lee Kum Kee brand down here otherwise I will go to our local chinese food bazaar and attempt to acquire an introduction to the Kum Kee clan. Sometimes a dash if fish sauce and rice wine can tone down the salt factor. Anyway, since were talking good food I have left a nice little dish for you to try below. by the way, where does the name littleleemur come from?


Chargrilled lemongrass prawns with a Vietnamese salad
Serves 4

Marinade
2 garlic cloves
3 lemongrass stalks (white part only), finely chopped
60ml peanut oil
15ml oyster sauce
5ml fish sauce

12 large prawns, peeled and deveined, tails intact

Dressing
2 garlic cloves
1 long red chilli, seeded and chopped
30ml castor sugar
45ml fish sauce
30ml lime juice
30ml rice vinegar

Salad
225g white cabbage, shredded
90g carrots, finely julienned
1 cucumber, thinly sliced into long ribbons
40ml fresh mint leaves
40ml fresh coriander leaves
80g onions, finely sliced
60ml roasted peanuts, roughly chopped

1.To make the marinade, blend all the ingredients well in a food processor. Scoop the dressing into a non-metallic bowl, add the prawns and coat well. Marinade in the fridge at least one hour.
2.Remove the prawns from the marinade. Heat a chargill pan until very hot and cook the prawns until cooked through, about 3-5 minutes on each side.
3.For the dressing, blend all the ingredients in a food processor and set aside.
4.To make the salad, gently toss all the ingredients together in a large bowl. Toss with enough of the dressing to moisten the salad. Divide the salad between 4 plates, top with the prawns and drizzle with more dressing. Garnish with limes, mint or coriander.