Ingredients:
2 pieces large bean curd (8 x 8 x 2 cm), quartered
Oil for deep-frying
4 cabbage leaves, finely sliced
Shrimp Fritters:
100g flour
¼ teaspoon baking soda
1 egg, beaten
2 teaspoons salt
1 clove garlic, ground
¼ teaspoon pepper
100g bean sprouts, tailed
200g shrimps, discard the head
1 tablespoon chopped Chinese parsley
125cc water/thin coconut milk
Oil for deep-frying
Peanut Sauce:
2-3 tablespoons sweet soy sauce
125cc water
Spices (ground):
150g peanuts, roasted and peeled
2-3 shallots
10 bird's eye chilies
½ teaspoon salt
1 teaspoon sugar
Directions:
Deep-fry bean curd until golden brown, then set aside. Shrimp Fritters: Combine flour with baking soda, egg, salt, garlic and pepper. Mix well. Add bean sprouts, shrimps, Chinese parsley and coconut milk. Deep-fry 1-2 tablespoons of the mixture until golden brown. Drain and set aside. Peanut Sauce: Combine sweet soy sauce with water and ground spices. Mix thoroughly. To serve: Cut bean curd and shrimp fritters into serving pieces. Arrange on a serving plate, add sliced cabbage and pour the peanut sauce over.
