PREPARATION TIME: 35 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 4
DEEP-FRIED TOFU, COARSE SHRIMP SAMBAL AND CUCUMBER SALAD
This dish was inspired by my recent trip to New York City where I had amazing fried tofu with chilli sauce. Back in Australia, I ran into some Malaysian ladies at my local Asian grocery store, and told them what I was trying to recreate. They were happy to show me the correct ingredients and lend a few tips as well — thanks ladies! After playing with the recipe, this is what I came up with. The sambal can be used as a base for curries, fried rice, or served with fish and chicken.
2 tablespoons peanut oil
350 g (12 oz) block firm tofu, pat dried
2 Lebanese (short) cucumbers, halved and then quartered lengthways
115 g (4 oz/1 cup) bean sprouts
½ cup coriander (cilantro) leaves
½ long red chilli, seeded and thinly sliced
2 cm (¾ inch) piece lemongrass, white part only, thinly sliced
SAMBAL
50 g (1¾ oz) dried shrimp
10 g (¼ oz) dried chillies, seeds removed
½ ripe tomato, roughly diced
1 garlic clove
2 cm (¾ inch) piece ginger, about 10 g (¼ oz), peeled and grated
3 red Asian shallots
1 teaspoon sugar
2 teaspoons fish sauce
2 tablespoons peanut oil
vegetable oil, for drizzling
DRESSING
1 tablespoon fish sauce
1 tablespoon rice vinegar
juice of ½ lime
1 teaspoon caster (superfine) sugar
½ teaspoon sesame oil
To make the sambal, soak the dried shrimp and dried chillies separately in warm water for 10 minutes, then drain and thoroughly rinse. Place the shrimp in a blender and pulse until you have a coarse sandy texture, adding a little water if needed. Remove and place in a bowl until needed.
Blend the chilli and tomato in a bowl with a stick blender until you have a paste. Set aside. Put the garlic, ginger, shallots, sugar and fish sauce in the blender and process until you have a paste.
To finish the sambal, heat the 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 chilli paste and cook for another 3–4 minutes. Next add the shrimp and stir-fry for another 2 minutes or 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.
For the tofu, heat the 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 slices 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, chilli and lemongrass. Serve with tofu and a dollop of shrimp sambal.
NOTES:
∎ This sambal recipe makes about ¾ cup. This can be stored in an airtight container and refrigerated for up to 2 weeks.
∎ Red shallots are similar to golden shallots but are pink–red in colour and have a slightly sweeter taste. They can be found in Asian grocers and some supermarkets. Substitute with French shallots or small red onions.
