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Prawn and Tofu “Pad Thai"
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Serves : 4-6
Preparation time : 35 minutes
cooking time : 7 minutes
Ingredients :
3 tablespoons oil
3 tablespoons minced garlic
500g (1lb) fresh prawns, peeled and deveined
2 cakes firm tofu (about 300g/10 oz), fried and cubed
2 tablespoons minced preserved daikon radish (chai po)
2 eggs, beaten
2 stalks garlic chives or spring onions, cut into lengths to yield 1/2 cup
50g (2 oz) unsalted peanuts, dry-roasted and coarsely chopped to yield 1/2 cup
150g (3 cup) 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*
2 tablespoons rice vinegar
1 tablespoon chili powder or dried chili flakes
1 seafood or chicken stock cube
* To make tamarind juice, mix 1 tablespoon of dried tamarind pulp with 2 tablespoons of warm water to soften, then mash well and strain to remove the seeds and fibers.
Method :
Combine the Dressing ingredients in a bowl and mix well. Set aside.
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 to2 minutes, then stir in the tofu and preserved radish. Create a well at the centre 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 combine, 2 to 3 minutes. Add the garlic chives, peanuts and bean sprouts, mix well and remove from the heat.
Transfer to a serving platter, garnish with bell pepper and coriander leaves, and serve hot with lime wedges.
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