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

Chilli salt beancurd with bean Sprout salad

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