Recipe source: Simon Bryant – dirt(y) inc: http://www.dirtyinc.com.au/
This dish features on Simon’s menu for his hawker style street food pop up (mobile food vending), known as “ dirt(y) food”
dirt(y) inc red nugget lentils were used in this recipe
For 4 Person(s)
Heat a wok over medium heat with 2 cups of oil till it shimmers, then deep fry 400 g of bite-sized chunks of tofu until till deep golden. Ditch onto some paper towel. Toss a handful of peanuts into the wok until golden then drain on towel and lightly salt.
Grab a stack of your favourite vegies e.g. Chinese cabbage, cucumber and iceberg lettuce sliced fine; heirloom carrots in fancy colours made into matchsticks; spring onion greens into finger length batons.
Get some chilli peanut sauce happening by putting a tablespoon of rice vinegar in a small bowl with 2 large finely chopped dried red chillies, seeds and all (from Asian grocers; they look like dried cockroaches!). Leave for 15 mins. Heat a tablespoon of oil and sauté a crushed clove of garlic till soft, add chilli and vinegar and fry for a few seconds.
Chuck in half a cup of crushed, roasted peanuts, light soy and kecap manis (a tablespoon of each);a teaspoon of palm sugar and a cup of coconut cream. Simmer for 15 mins, stirring till the sauce thickens.
Whip up a soft boiled egg…you know how to do that bit.
Get a handful of bean sprouts and, drum roll…..dirt(y) red nugget lentil sprouts (now this bit needs to be sorted earlier so take a squiz at our dirt(y) tricks on how-to.) Toss the sprouts and vegies into a bowl; drizzle with peanut sauce; lay the egg on top; throw on a few roasted peanuts and a squeeze of lemon.