• 25 clvegetable oil for deep-frying
• 100 gextra-firm yellow or white tofu, cut into 1 cm cubes
• 1small shallot, finely chopped
• 100 gpork loin or shoulder, thinly sliced
• 2 tbspchopped pickled radish (optional)
• 10raw prawns, peeled and deveined, tails left intact
• 2eggs, beaten
• 2 tbspdried shrimp
• 4 tspgranulated sugar
• 1,5 tsplime juice
• 1 tbspfish sauce
• 2–3 tbsproasted peanuts, finely ground, plus extra for garnish
• 3red Cayenne chilies, finely chopped
• 0,5 tspchili flakes
• 100 gbean sprouts
• 2Chinese chives, cut into 4 cm lengths
• Selon goûtcoriander sprigs
• Selon goûtraw vegetables, such as Chinese chives, bean sprouts and banana leaf
• Selon goûtlime wedges

Préparation

1. 1Heat the oil in a wok or deep fryer to 180°C. Fry the tofu cubes for 4–5 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
2. 2Keep 3 tablespoons of the frying oil in the wok and discard the rest. Heat over medium heat and fry the shallot for 1 minute. Add the pork and fry for 2–3 minutes, or until cooked. Add the pickled radish and prawns and cook for another 2–3 minutes, or until the prawns are cooked.
3. 3Add the eggs and cook for 10 seconds. Add the dried shrimp and tofu and fry for another minute. Increase the heat slightly and add the sugar, lime juice, fish sauce, peanuts, chilies and chili flakes. Stir-fry for 1 minute. Add the bean sprouts and Chinese chives and toss 2–3 times. Transfer to a serving plate. Sprinkle with the reserved peanuts and coriander sprigs. Serve with raw vegetables and lime wedges.