Page 116 - The Australian Womens Weekly Food
P. 116
Celebrate Chinese New Year Menu
PRAWN SANG CHOY BAO SALT & PEPPER 1 Pat tofu dry with paper
towel. Cut each piece in half
TOFU WITH CHILLI
PREP + COOK TIME 50 MINUTES
horizontally; cut each half into
LIME DRESSING quarters (you will have 16 pieces).
SERVES 8 AS PART OF A BANQUET
Place tofu pieces, in a single layer,
½ cup (125ml) peanut oil PREP + COOK TIME 35 MINUTES (+ STANDING)
on paper towel. Cover with more
8 wonton wrappers SERVES 8 AS PART OF A BANQUET
paper towel; stand for 15 minutes.
2kg uncooked medium prawns,
2 x 300g packets firm tofu, drained 2 Make chilli lime dressing.
shelled, deveined,
100g snow peas, sliced thinly 3 Combine snow peas, cucumber,
chopped coarsely
2 lebanese cucumbers (260g), carrot, lettuce, eschalot, sprouts,
2 cloves garlic, crushed
seeded, cut into batons peanuts and coriander in a large bowl.
2 fresh long red chillies, sliced thinly
1 small carrot (70g), sliced 4 Combine pepper, salt, five−spice
½ cup (100g) drained sliced
into long, thin strips powder and flour in a shallow bowl.
water chestnuts
¼ iceberg lettuce (180g), Coat tofu in spice mixture; shake
2 tablespoons oyster sauce
shredded coarsely away excess.
1 tablespoon soy sauce
2 eschalots (50g), sliced thinly 5 Heat oil in a wok over medium
16 small butter lettuce leaves
1 cup (80g) bean sprouts heat until temperature reaches
⅓ cup finely chopped fresh
½ cup (70g) salted toasted peanuts, 170°C on a sugar thermometer
garlic chives
chopped coarsely (oruntilasmallcubeofbread
½ cup loosely packed fresh
½ cup loosely packed fresh turns golden in 15 seconds);
coriander leaves
coriander leaves deep−fry tofu, in batches, for
1 medium lime, cut into wedges
1 teaspoon coarsely ground 4 minutes or until browned lightly.
1 Heat the oil in a wok over black pepper Drain on paper towel.
medium−high heat. Fry wonton 1 tablespoon sea salt flakes, crushed 6 Divide the salad mixture
wrappers, one at a time, for ¼ teaspoon five−spice powder among plates, top with tofu;
30 seconds or until browned lightly. ⅓ cup (50g) plain flour drizzle with chilli lime dressing.
Remove from wok; drain on paper peanut oil, to deep−fry Accompany with lime wedges.
towel, cool. lime wedges, to serve
2 Pour off all but 2 tablespoons CHILLI LIME DRESSING
CHILLI LIME DRESSING Whisk all ingredients in a small bowl.
of the oil in wok. Heat oil over
2 tablespoons peanut oil
medium−high heat; stir−fry combined
¼ cup (60ml) lime juice
prawn and garlic, in batches, for
2 tablespoons sweet chilli sauce
2 minutes or until prawn meat is just
1 tablespoon tamari
cooked through. Remove from wok.
3 Add chilli and water chestnuts
to wok; stir−fry for 30 seconds or
until chilli is soft. Return prawn
mixture to wok with sauces; stir−fry
for 2 minutes or until combined. COOK’S
Remove from heat.
4 Place lettuce leaves on plates. NOTES
Divide prawn mixture between
leaves; scatter with chives and
broken wonton pieces. Sprinkle with SALT & PEPPER TOFU WITH
coriander. Serve with lime wedges. CHILLI LIME DRESSING
Make sure that you pat dry
the tofu well, so it doesn’t
splatter during frying.
Keep the tofu warm in a
180°C/160°C fan oven
until ready to serve.
116 AWW FOOD • ISSUE THIRTY FIVE
