Ingredients
5 pieces small tau kwa – cut into big chunks or to your prefer size
(soaked in salt water for 15 minutes – drain on kitchen paper towel)
A cup of shredded cucumber & carrots strips
Some slice cucumber – for garnishing
1 fresh red chilli – sliced
2 tbsp Sambal Dried shrimps
Juice of 1 calamansi juice
1/2 tbsp dried shrimps – soaked in water till soft and pounded
Sauce Ingredients – pounded roughly
3 shallot
2 garlics
1/2 inch ginger
2 fresh red chilli
Method
1) Coat tau kwa with corn flour and pan fried till golden, set aside.
2) Heat oil in a wok and saute dried shrimps, pounded ingredients till aromatic, add in Sambal Dried Shrimp and continue to stir fry for 5 minutes or oil separates.
3) Season with sugar, 1 tsp light soy sauce, taste accordingly and adjust to your preference, add salt if necessary. Add a bit of water if it is too dry. Stir to mix evenly, add in tau kwa , calamansi juice and toss briefly to coat well with the sauce.
4) Dish out to serving plate and topped with shredded cucumber, carrots and chilli.
Jessie Koey's Kitchen 