Zingy Lemongrass Pan Con Tomate

Name: Zingy Lemongrass Pan Con Tomate
Total time: 20 min
Yield: 4
Cuisine: Spanish, Vietnamese-Inspired, Spanish-Inspired
Ingredients: 2 Sticks of Lemongrass; 2 Green Bird's Eye Chillies; 2 Cloves of Garlic; 1 Tbsp Fish Sauce; ¼ Tsp Caster Sugar; 1 Lime; 10 Large Tomatoes; 4 Slices of Sourdough; Handful of Crispy Shallots; Handful of Coriander; Salt; Olive Oil

Step 1.

Bash your lemongrass and peel off the excess woody bits. Roughly chop the rest. Roughly chop your chillies and garlic.

Step 2.

Add your lemongrass, chillies and garlic to a pestle and mortar and bash to a paste.

Step 3.

Zest in your lime and add the juice of half. Add your fish sauce and sugar, then continue bashing until you have a purée situation.

Step 4.

Place a box grater in a bowl. Halve your tomatoes, then grate with the cut side on the coarsest setting - you should just be left with the skins.

Step 5.

Add your lemongrass paste to your tomatoes along with a generous pinch of salt, then mix to combine.

Step 6.

Set a sieve over a bowl and pour your tomato mix into it. Leave to sit for a minute to strain off any excess water.

Step 7.

Heat a skillet pan over a medium-high heat. Drizzle your pan with olive oil, then add your bread. Toast for a few mins on each side until it is deeply crispy.