I made this way before I got inspired to be a food blogger and it’s possibly one of my early attempts at photographing food with a SLR camera. So do forgive me for the not so nice pictures.
Before this when I cook the thing that matters most would be the taste of the food, but after sitting at home thinking what to do aside from looking after a baby, slowly I learned about the art of food styling and photography. And I have my husband to thank for letting me play with his SLR :D
Anyway back to the dish, it’s quite easy to make and it’s great as a starter or appetizer even as light bites when you’re entertaining . It mainly consists of tofu, seasonings, flour and egg to bind everything together. You can put in minced meat, prawn, fish or diced water chestnut for crunchiness, chilli for heat, anything at all. Be creative :)
1 piece soft bean curd(I usually use organic soy bean curd, will update with picture the next time I go for my grocery shopping)
1 stalk of spring onion, chopped
1/2 small carrot, julienned
1 small egg
2 tbsps of corn flour
flour for coating
½ tsp salt
1 tbsp of oyster sauce (omit this if you are on a vegetarian diet)
½ tsp pepper
Sweet Chilli sauce
4 red chillies, minced
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar
2 tablespoons garlic, finely minced
1 tablespoon Thai fish sauce
1 tablespoon fresh lime or lemon juice
1. Mash soft bean curd in a mixing bowl and strain using a strainer to remove excess liquid. Add spring onion, carrot, egg, and seasoning. Mix and stir until well combined and lastly add in the corn flour. Mix well
2.Pour the ingredients into a lightly greased square tray. Steam for 15-16 minutes or until set and cooked. Set aside to cool completely.
3.Cut into squares or rectangular pieces then coat with flour. Deep-fry in hot oil until crispy and golden.
4.Dish out onto several layers of paper towels. Serve immediately with the chilli dipping sauce.
Sweet Chilli Sauce*
1.In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, and garlic. Bring to a boil over medium heat.
2.Stir to dissolve the sugar and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup.
3.Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce you can stir in a 1/2 teaspoon of corn flour mixed in with some water towards the end of the simmer.
4. Cool to room temperature before serving. Keep the cooled sauce in a tightly sealed jar.
* I’ve made the sauce a few days ahead to keep, hence there is no step by step tutorial for the sauce