Ingredients Jump to Instructions ↓

  1. four puffy squares of tofu; yellow in colour (from Asian Grocers)

  2. 100g of crab meat (canned is fine)

  3. 2 French shallots blended

  4. 1 clove garlic, blended

  5. 1 tablespoon peanut oil

  6. 2 stalks lemon grass blended fine

  7. 2 tablespoons chilli paste (with soy bean oil)

  8. 3 stems Vietnamese mint leaves chopped fine

  9. 100g cleaned and tailed bean sprouts

  10. 50g cucumber, remove centres with a spoon, and julienne the rest finely

  11. 50g green paw paw, julienne

  12. 1 tablespoon fish sauce or more to taste

  13. 1 tablespoon coconut cream to add for flavour

  14. 1 kaffir lime leaf, julienne for garnish

  15. Sauce for garnish:

  16. 1 tablespoon blended chilli

  17. 2 tablespoon palm sugar syrup

  18. 1 tablespoon fish sauce or to taste

Instructions Jump to Ingredients ↑

  1. Heat oil and saut&deacute; garlic, onion, and lemon grass until aromatic. Add chilli bean paste stir until aromatic; add the crab meat and the Vietnamese mint, then add fish sauce and toss well. Remove and keep aside.

  2. Slice tofu into halves and you get 2 triangles. Take each triangle cutting a space for stuffing the mixture.

  3. Stuff a small amount of cooked crab mixture in the halved tofu, add bean-sprouts, cucumber and paw paw and stuff well without too much overflow.

  4. Garnish with kaffir lime, coconut cream and top with chilli sauce.

  5. Serve as entr&deacute;e and may be eaten with fingers.

  6. Garnish may be crushed peanuts or pounded pistachio nuts if desired.


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