Celebrate Coeliac Awareness Week with Recipes from Saba and Saba To Go
With an array of appetising gluten-free foods served in the popular Clarendon Street restaurant, as well as the newly opened Baggot Street location, or delivered straight to your door with Saba To Go, Saba has something to satisfy everyone’s taste buds. Popular gluten-free dishes include Prawn and Cashew Lettuce Cups and Smoked Trout Mieng Kam.
To recreate these recipes at home, simply follow the recipes below.
Prawn and Cashew Lettuce Cups
Serves 4 people
– 8 cooked prawns, cut in half
– 8 pieces rice paper
– 500ml water
– 100g ginger small, brunoise
– 100g shallot small, diced
– 100g lemongrass, thin sliced
– 16leaves fresh mint
– 16leaves iceberg lettuce, cut like a cup
– 20g roasted cashew nuts
– 3 dsp fish sauce
– 3 dsp fresh lime juice
– 4 dsp sugar syrup (2 dsp sugar+2 dsp water)
– 4 chopped birds eye chilli
– ½ chopped red chilli (large)
– 1 dsp chopped garlic
– 1 dsp chopped shallot
– 1 dsp chopped coriander stalk
1. To prepare dressing put fish sauce, lime juice and sugar syrup in a bowl and mix well, add birds eye chilli, red chilli, garlic, shallot and coriander. Keep this to one side
2. Soak rice paper in cold water for about 2 minutes or until the rice paper gets soft.
3. Cut the rice paper into equal portions.
4. Place the rice paper on iceberg lettuce and add mint, shallot, lemongrass and ginger and place the cooked half prawn and cashew nut on top.
5. Serve with dressing on the side
Smoked Trout Mieng Kam – Smoked Trout on Betel Leaves
– 125g Smoked trout fillet, skin off and diced
– 20 betel leaves
– 75g toasted coconut
– 75g unsalted, roasted, crushed peanuts
– 2 dsp shallots, finely diced
– 2dsp ginger, finely diced
– 1 lime, peeled and finely diced
– 3 bird’s eye chillies, finely chopped
– 4 dsp fish sauce
– 60g palm sugar
– 1/2dsp Thai shrimp paste
– 2 dsp tamarind juice
– 1 stalk lemongrass, chopped
– 1 dsp galangal, chopped
To make the sauce:
– Mix all the sauce ingredients in a saucepan. Cook for a few minutes gently on a low heat, stirring continuously until the palm sugar has dissolved and the sauce has thickened slightly. Once the sauce is ready, take it off the heat and pour it through a sieve to remove the lemongrass and galangal. Allow to cool.
To toast the coconut:
– Take a brown shelled coconut, crack it and using a small, sharp knife cut off the flesh and slice into fine pieces. Place on a baking sheet and put in the oven, 150 degrees Celsius/ gas mark 2 until golden brown. You can use desiccated coconut but fresh coconut is much tastier.
To prepare the filling:
– Using a spoon, lightly mix together the prepared coconut, peanuts, shallots, ginger, lime, bird’s eye chillies and smoked trout and a little of the sauce to bind the ingredients together.
– Lay out the betel leaves and using a spoon, divide the mixture between the leaves and top with a little more sauce. They can be served flat on the dish, or they can be rolled so that the betel leaves holds the mixture- easier to eat!
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street, in Dublin’s city centre. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
Saba opens from 12pm until late, seven days a week and is located on 26-28 Clarendon Street, Dublin 2 and 22 Baggot Street Upper, Dublin 4. For bookings Tel: +353-1-6792000 (Clarendon Street, +353-1-5631999 (Baggot Street) or log onto www.sabadublin.com.
Saba To Go is open seven days a week for delivery or collection and is located at 13 Rathgar Road, Rathmines Dublin 6 and 6 Arbourfield Terrace, Dundrum, Dublin 14. For orders, tel: +353-1-4060200 (Rathmines), 01-4408600 (Dundrum) or log onto www.sabatogo.com