Recipe Ingredient
- Main ingredients
- 2 pieces semi-soft beancurd (lam taufu)
- Dash of salt and pepper
- A sprinkling of ground black pepper
- Some corn flour
- Oil for deep-frying
- Tangy chilli sauce
- 4 tbsp lime juice (from freshly squeezed limes)
- 2 tbsp fish sauce
- 2 tbsp Thai sweet chilli sauce
- 1 tbsp chopped garlic
- 1 tsp chopped bird´s eye chilli (chilli padi)
- 2 tbsp sugar or to taste
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Wrap the beancurd lightly in several layers of paper towels and set aside for 10-15 minutes. Pat dry to remove as much liquid as possible.
- Cut each piece of beancurd into six pieces. Arrange on a flat dish with several layers of paper towel, until almost dry, taking care not to break the beancurd.
- Sprinkle salt, pepper, ground black pepper and corn flour over the beancurd pieces.
- Deep-fry the beancurd slices in hot oil until golden brown and crispy. Drain on absorbent kitchen paper and serve with the chilli dip.
- To prepare the tangy chilli dip: Stir well to mix all the ingredients until sugar dissolves. Transfer to a sauce bowl.
