Deep Fried Tofu, Coarse Shrimp Sambal and Cucumber Salad
Hayden Quinn
Cook Time 45 minutes
Servings 4
Ingredients
2 tbsp peanut oil
350g block firm tofu, pat dried
2 Lebanese cucumbers, halved and then quartered lengthways
115g bean sprouts
½ cup coriander leaves
½ long red chilli, seeded and thinly sliced
2cm piece lemongrass, white part only, finely sliced
Sambal
50g dried shrimp
10g dried chillies, seeds removed
½ ripe tomato, roughly diced
1 clove garlic
2cm piece fresh ginger, peeled and grated
3 red Asian shallots
1 tsp sugar
2 tsp fish sauce
2 tbsp peanut oil
vegetable oil, for drizzling
Dressing
1 tbsp fish sauce
1 tbsp rice vinegar
juice of ½ lime
1 tsp caster sugar
½ tsp sesame oil
Method
To make the sambal, soak the shrimp and chillies separately in warm water for 10 minutes, then drain and thoroughly rinse. Place the shrimp in a stick blender and pulse until you have a coarse sandy texture. Adding a little water if needed. Remove and place in bowl until needed.
Blend the chili and tomato with a stick blender until you have a paste. Remove and set aside. Add the garlic, ginger, shallots, sugar and fish sauce to the blender and process until you have a paste.
To finish the sambal, heat 2 tbs. of peanut oil in a large wok over high heat. Add the garlic, ginger and shallot paste and stir for 30 seconds or until fragrant. Add the chili paste and cook for another 3-4 minutes. Next add the shrimp and stir-fry for another 2 minutes until well combined. Remove from the heat, cool slightly, then transfer to a small jar and cover with vegetable oil. To make the dressing, combine all the ingredients in a small bowl. Heat another 2 tbs. of peanut oil in a large non-stick frying pan over medium-high heat. Gently place the tofu into the hot oil and cook for 2 minutes on each side or until golden. Drain on paper towel, cut into 4 slaices and sprinkle with sea salt.
To serve, place the cucumber and bean sprouts in a large bowl, add just enough dressing to coat and gently toss. Divide among plates and sprinkle with coriander, chili and lemongrass. Serve with tofu and a dollop of shrimp sambal.
Developed by Hayden Quinn as seen in Hayden Cook Summer Ebook