Saturday, 28 March 2009

Native Limes -Part 2.

I thinking of other ways to use these interesting & tasty limes.
One idea i had was to make a dipping sauce, with the lime vesicles suspended in the sauce.
Well the idea was good, but I failed in the execution of it. I made the sauce to the right consistency, thick enough to coat the deep fried prawns we were having, but not too thick as to overwhelm the prawns. And added the lime vesicles.
So far so good.
But the sauce actually made the vesicles a bit slippery, so they all seemed to sink to the bottom of the sauce, and when I attempted to scoop them up with the prawns, they failed to adhere & slipped straight back off.....

So no recipe this time, and back to the drawing board to see what else I can come up with.

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