Prawn and Tofu "Pad Thai"

Prawn and Tofu "Pad Thai"

    3 tablespoons oil

    3 tablespoons minced garlic

    500 g (1 lb) fresh prawns, peeled and deviened

    2 cakes firm tofu (about 300 g/10 oz), fried and cubed

    2 tablespoons minced preserved daikon radish (chai po) (page 26)

    2 eggs, beaten

    2 stalks garlic chives or spring onions, cut into lengths to yield ½ cup

    50 g (2 oz) unsalted peanuts, dry-roasted and coarsely chopped to yield ½ cup

    150 g (3 cups) bean sprouts, to serve

    Red bell pepper, cut into sticks, to garnish

    Sprigs of coriander leaves (cilantro), to garnish

    Lime wedges, to serve

    "Pad Thai" Dressing

    3 tablespoons fish sauce

    3 tablespoons sugar

    2 tablespoons tamarind juice (page 5)
    2 tablespoons rice vinegar

    1 tablespoon chili powder or dried chili flakes

    1 seafood or chicken stock cube

    1 Combine the Dressing ingredients in a bowl and mix well. Set aside.

    2 Heat the oil in a wok over high heat and stir-fry the garlic for about 1 minute until fragrant and golden brown. Add the prawns and stir-fry until pink, 1 to 2 minutes, then stir in the tofu and preserved radish. Create a well at the center of the wok, add the eggs and scramble until firm, then mix well with the prawns, tofu and radish. Season with the Dressing and stir-fry until well combined, 2 to 3 minutes. Add the garlic chives, peanuts and bean sprouts, mix well and remove from the heat.

    3 Transfer to a serving platter, garnish with bell pepper and coriander leaves, and serve hot with lime wedges.

    Serves 4 to 6

    Preparation time: 35 mins

    Cooking time: 7 mins