Paksoi with shallot peanut crunch and sesame coconut tofu
And so Go for a plate:
4 shallots peel and cut into fine rings. In a pan with 2 tablespoons peanut oil , 1 pinch of chili flakes , salt and pepper on small heat toast until the Shallots brown and crunchy are (that takes about 10 - 15 minutes). Finally toast 2 tablespoons of peanuts for a short time. Keep warm.Dry 1 small block of tofu with kitchen crepe . It is best to gently squeeze the tofu with a flat hand. Then cut into square pieces.
Whisk 1 egg and strong with salt , pepper and cayenne pepper spice up. Put 3 tablespoons grated coconut , black sesame seeds and starch or potato flour in separate bowls. Turn the tofu pieces first into starch or potato flour, then in the egg and finally either in grated coconut or black sesame. Heat in a small pan 1 fingerful of vegetable oil and fry the tofu pieces for about 2 minutes from both sides. Drain on kitchen crepe .
Wash 1 larger paksoi , remove withered leaves and steam for about 8-10 minutes. He should still have some bite.
Saté sauce for quick eaters: prepare 1 packet of saté sauce from the asiatic shop according to the package instructions.
Saté sauce for the hungry with 5 Minutes more time: 1 large tablespoon of peanut butter (no added sugar) with 1 good shot of water until smooth. 1 cm ginger and 1 garlic clove very finely chop or rub. Add to the peanut sauce and season to taste with 1 pinch of chili , 1 teaspoon of sugar , 1 tablespoon of soy sauce and pepper . Boil over medium heat while stirring until the sauce thickens. If it gets too thick, just add some more water. Keep warm.
Place the steamed paksoi upright in the center of the plate and bend the leaves outward. Fill the shallots in the paksoi. Place the seed sauce in a circle around the paksoi and place the tofu alternately in the box.
And a little fish ...