Crispy Rice Noodles in Sweet and Sour Sauce
Ingredients
- 75g dried rice vermicelli
- 4 dried shiitake, soaked, destemmed, finely diced
- 2 tsp lime zest
- 0.5c beansprouts
- 1 tbs thinly sliced long red chilli
- 100g firm tofu cut into cubes
- 50g garlic chives (can usb for spring onion)
- 3 tbs chopped shallot
- 500ml oil for deep frying
- sauce—
- 10 white peppercorns
- 4 cloves garlic
- 4 tbs palm sugar
- 1 tbs yellow bean sauce
- 1 tbs light soy sauce
- 1 tbs of white vinegar
- 1 tbs fresh lime juice
Preparation
Pound peppercorns, garlic and coriander root in a mortar and pestle to make a paste
Alternatively blitz in a blender
Fry paste in a hot wok with a tbs oil for 30 secs then add palm sugar and wait until palm sugar dissolves into a syrup
Take off heat and add lime juice. Set aside
Clean wok/pan. Then add 500ml of oil and heat until it shimmers
Add rice vermicilli and fry until it puffs up
This should take no longer than 10 seconds
Note if the vermicilli doesn't fully submerge you'll have to turn it over with tongs
Remove fried vermicilli and set atop paper towel
In the same hot oil deep fry tofu for 2-3 minutes until crispy - remove
In a separate pan reheat sauce then add crispy noodles and mix well with the sauce
Add tofu, bean sprout, shiitake
Serve onto a plate and garnish with pickled garlic, chives, shallot, chilli, lime zest
