Chilli salt beancurd with bean Sprout salad

Name: Chilli salt beancurd with bean Sprout salad
Yield: Serves 4
Cuisine: Australia
Ingredients: 1 large red Chinese or Dutch chilli, seeded and cut into julienne; 4 teaspoons Chilli Jam; 6 green onions/scallions, sliced diagonally; 1 large red Chinese or Dutch chilli, seeded and cut into julienne; vegetable oil, for deep-frying; 50 g/1½ oz tatsoi leaves or watercress sprigs; 8 fresh beancurd/tofu squares; 8 fresh beancurd/tofu squares; 12 snow peas, finely sliced; 200 g/6½ oz bean sprouts; 50 g/1½ oz tatsoi leaves or watercress sprigs; 250 g/8 oz snow pea sprouts; 4 stems Chinese broccoli/gai lan, sliced; 4 stems Chinese broccoli/gai lan, sliced; 1 red birds-eye chilli, finely chopped; 3 teaspoons strained lime juice; 2 teaspoons caster sugar; 1 teaspoon sea salt; 2 tablespoons rice flour; 60 ml/2 fl oz fish sauce; 1 clove garlic, finely chopped; 6 green onions/scallions, sliced diagonally; 2 large dried Chinese or Dutch chillies; 2 large dried Chinese or Dutch chillies; 4 black peppercorns

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

4 stems Chinese broccoli/gai lan, sliced
200 g/6½ oz be

Australian
Oceania
Australia
Fish course
Pescatarian

Method

To make the chilli salt crust, dry-roast chillies, peppercorns and sea salt over gentle heat until slightly coloured. Cool, then grind to a fine powder and mix with rice flour.
To make the salad, steam broccoli for a few minutes until tender (the stems will take longer than the leaves, so remove the leaves as they cook or add halfway through to ensure even cook