For Weekend Herb Blogging this week, I´m having a closer look at watercress.
Watercress is one of few veggies that I have grown to love more and more in past years. I love them in salad, or quickly add them to noodle soup or stir-fry. The slight bitter and somewhat peppery taste is addictive somehow.
This beautiful vegetable is believed to be the spring cleaning herb. And with Sydney weather is so warm and gorgeous; I do feel that spring has returned early this year. Time to put aside winter heavy dishes and opt for something lighter!
The salad I make today is inspired from a wonderful book called Balance and Harmony: Asian Food by Neil Perry. It is incredibly refreshing with the balance of sweet-sour note. These fresh flavours are classic, and I am so fond of them.
This dish is really easy to prepare. But be sure to buy good fish sauce. My choice of fish sauce (outside Vietnam) is this brand.
My weekend has been good so far. Tomorrow we will have a 28C day in Sydney although technically winter is still around. Time to get out and enjoy the sun for me!
Ingredients (for two as starter)
8 king prawns, cooked, peeled and deveined with tails left intact
1 large handful of coriander (cilantro) leaves
1 cup of watercress leaves
Slices of red chillies
1 lime leaf, finely sliced
Dressing: Juice of 1 lime, 2 tsp sugar, 1 tbp fish sauce.
Method: Whisk together the dressing ingredients, taste to get the right balance. Toss through prawns and other ingredients. Serve immediately.