Tangy, buttery, smoky, and salty—this sandwich has it all.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This dish is prepared with a luminous wine from Jurançon.
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Out of season, use canned squash blossoms.
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