Asian Appetizer with Tofu, Sprouts and Krupuk
- 400 grams Tofu
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
- 100 grams Rice flour (or 50 grams of wheat flour and 50 grams of wheat starch)
- 1 egg white
- 1 pinch salt
- 1 generous pinch Curry powder
- Rice flour (to tack)
- vegetable oil (to fry)
- 8 Lettuce (such as radicchio and Lollo bionda)
- 4 Prawn cracker (krupuk)
- ½ handful Sprout
Cut the tofu into approximately 4 equal sized slices. Drizzle with soy sauce and fish sauce, and leave for about 20 minutes.
Add the rice flour into a bowl. Stir the egg white, salt and curry powder into the rice flour quickly with a whisk. Pour about 150 ml (approximately ¾ cup) cold water all at once and mix to a smooth dough.
Dip the tofu in flour batter and fry in plenty of hot oil in a pan for about 5 minutes until golden brown. Turn halfway through and again pour hot oil.
Rinse the lettuce, trim, shake dry, and pluck small leaves. Put the lettuce over prawn cracker (krupuk), put tofu on top and serve garnished with sprouts.
Serve as desired with chile sauce.