Yes, I think prawns or other firm crustacean or fish would work. And actually you could chop up frankfurters even, or fiddle with the seasoning a bit, maybe lose the nuoc mam and put in a bit of 5 spice powder and some caramelised onion and shredded pork instead. This is the sort of thing my children used to love 
Supper tonight was laksa with inordinate amounts of fresh turmeric, hence the colour
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I’m going to try this
it certainly looks interesting… I’d have to leave out the salt…
Your pork-I have it in the airfryer cooking outside!!! With steamed rice and Chinese cabbage. Yum.
40°C this evening, so espadon steaks in a green Tabasco marinade, a salsa based on Patek’s lime pickle (thanks @TFJWM ) and roasted courgettes tossed in confited cherry toms and pomegranate molasses - très Aveyronais - not!
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48hr slow ferment bread with organic wholemeal flour, pumpkin and sunflower seeds…
Very happy with this one! 
…and will be eaten with homemade red cabbage pickle, homemade tapenade, some nice cheese (as yes undecided) and boiled eggs topped off with tomato salad (St Pierre’s I think) drizzled with olive oil and a smattering of salt.
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I’ll be over shortly for lunch Mikey. And what is your recipe for red cabbage pickle please 
You are welcome anytime!
It’s just sliced red cabbage and I use white wine vinegar (min 5%), water and sugar.
Trick is to get the picking solution made so there’s not too much left over so…measure the volume of the container you will be picking in, and divide the answer by 3. This means 1/3 vinegar, sugar and water. Plop all three ingredients into a pan, add a teaspoon of coriander seeds (I also add black mustard seeds) and bring to a simmer.
Slice your cabbage (also red onions work a treat).
Put the veg in the jar (you can also add a few slices of ginger and tarragon stalks if handy).
Pack the cabbage or onion quite tightly and then add the pickling solution just as it is coming to the boil.
Lid on the jar.
Turn jar upside down, let it sit until cool and then put the jar in the fridge or somewhere cool and dark.
Can be eaten more or less straight away but keeps for yonks!
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I’m doing a leclerc shop on Thursday so I’ll buy myself some red cabbage and red onions. I’ve got the rest of the ingredients (ginger, black mustard seeds, (fresh) tarragon stalks) and it’s good to know that it can be eaten more or less straight away. I’ve just run out of the pickled red cabbage I bought from Lidl a few weeks ago so this can take it’s place.
Thanks very much
Visiting friends have just done a sterling job of collecting all our windfall apples and harvesting what is useable. Then going off blackberrying. So not only did we have an apple and blackberry crumble last night (the temperature had dropped enough to make that not totally insane), but I made lots and lots of pots of apple and blackberry compote. They join the pots of merisier compote and jam collected from a fallen tree up the road which had the biggest merisiers I have seen.
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You are most welcome.
I did a kilo of very small fresh onions from the garden a couple of weeks ago but because they are whole, they need to sit for at least 6 weeks…slicing them speeds things up big time but if you can find small onions, after peeling, salt them over night, rinse and pat dry before adding the pickling concoction. This makes them suuuuper crunchy!
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I make loads of apple compote with our bramley apples besides crumbles, pies and ‘slices’. I keep meaning to make an apple cake and have just seen this on the internet which I do believe I should try ! It’s a spiced brown sugar apple cake. Yummy or wot ! 
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I was put off making pickled onions because the last time I did, in error I put in the wrong measurement of cinammon. The taste was awful because they were so perfumed, and it’s put me off trying them again but I’ll give your method a go. Small onions are on the shopping list now !
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That looks like heaven!!!
One of my favourite cakes, lovely warm with cream, but just yum.
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I’ve not got round to cooking the spiced apple cake I mentioned above but yesterday I did some batch cooking of crumbles - apple, peach, damson/plum.
My usual recipe is 250g softened butter, 435g flour, 190g sugar. But I’d run out of flour - I only had 240g so I had to use Farine Fluide to make up the weight instead. I think I’m going to keep using the fluide because the flavour of the crumble mix was superb. We both preferred it to the usual taste.
Today is more prepping of apples (for the cake) and peeling/freezing the tomatoes.
Fluide best for yorkshire puddings too
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And on the theme of fluide - we’re having pancakes for lunch. I call them ‘Shrove Tuesdays’ but we have them any day of the week 
I love spiced apple cake, one of my go to’s in autumn/ winter.