RECI PE
S umm e r roll s wi t h t ofu an d spic y fish s auc e
There is little actual cooking involved in this recipe, and even less work if you present each element separately in bowls on the table and allow everyone to assemble their own rolls. The dipping sauce is a classic Vietnamese sauce based on an interplay between chilli heat, saltiness, sweetness and refreshing acidity – it can be tweaked depending on your palate, just use the below recipe as a guideline. If you would prefer to make the whole dish vegan, replace the fish sauce with soy sauce.
INGREDIENTS • One block firm tofu, cut into 1cm strips • Cornflour for dusting • Cooking oil FOR THE DIPPING SAUCE • 75ml fish sauce • Three bird’s eye chillies, finely sliced • Two teaspoons sugar • Juice of one lime • One cucumber • Salt, to season • Two teaspoons sugar • Four tablespoons rice wine vinegar • Eight summer roll wrappers • Two handfuls of bean sprouts, washed and dried • 50g peanuts, crushed • Fresh coriander, roughly chopped FOR THE FILLING • 150g thin rice noodles • Two carrots
STEP-BY-STEP GUIDE • Coat the tofu in cornflour and fry gently in oil until crisp on all sides. • For the dipping sauce, combine the fish sauce, chillies, sugar and lime juice and leave to infuse. • Pour a kettle of boiling water over the rice noodles and leave to soften. • Use a julienne peeler to peel the carrots and cucumber into thin slices and place into separate bowls. Season with salt then add a teaspoon of sugar and two tablespoons of rice wine vinegar to each bowl. Leave to gently pickle for 15 minutes. • When ready to serve, soak a rice wrapper in warm water for five seconds, then place onto a plate. Layer a few rice noodles into the centre of the wrapper, then top with a slice of fried tofu, pickled carrot and cucumber, bean sprouts, crushed peanuts and fresh coriander. • Fold in the sides to stop the filling from spilling out, then roll into a tight sausage. Dip into the spicy, sweet fish sauce and eat immediately. Repeat until full, which may take a while...
62
A U G U S T 2 0 1 9
C A M B S E D I T I O N . C O . U K
Powered by FlippingBook