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Fried Bean Sprouts with Salted Fish
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Sufficient rice wine and water to soak salted fish
Seasoning :
Pinch of salt, monosodium glutamate (msg) and pepper
1 teaspoon sesame oil
½ teaspoon corn flour
1 tablespoon water
Method :
Shred salted fish and soak with equal amount of rice wine and water for 20 minutes. (The wine and water mixture must cover the salted fish). Drain and set aside. Shred chili and chop spring onions into 3cm lengths. Remove root ends, wash and drain bean sprouts.
Heat 2 cups oil in a wok until medium hot, and deep fry salted fish until golden brown and crispy. Remove and set aside.
Pour out oil and sauté chili and spring onions until fragrant. Add in bean sprouts, salted fish and Seasoning. Quick fry until the flavor of the sauce is absorbed. Dish up and serve.
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