This dish blends flavour profiles from Malay and Chinese cultures seamlessly. The amalgamation of flavours takes the sumptuous and delicate egg tofu to a whole new level.
The addition of serunding udang or shrimp floss adds an extra-special touch that any belacan-lover will appreciate. This is a simple and delectable dish that is guaranteed to wow any guest at your table.
Flavours and pairings
Savoury, umami depth from the shrimp floss and oyster sauce brings an unexpected contrast to the delicate and creamy softness of egg tofu. This dish goes perfectly with eggplant sambal or a spicy grilled fish.
Ingredients
- 2 packets egg tofu, cut into approximately 3cm pieces
- 2 tablespoons dried shrimp
For the dressing:
- 2 cloves garlic, finely chopped
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon kicap manis (optional)
- 1 large red chilli, deseeded and finely chopped
- 1 spring onion stalk (green tops only), finely sliced
Method
- In a blender, blitz the dried shrimp in a few short, sharp bursts. It should be a fine floss when done.
- Toast the shrimp floss in a pan over a low flame for about five minutes, stirring throughout.
- Add a teaspoon of oil to bring everything together and stir for a final minute. The shrimp floss should be golden-brown. Set aside.
- Prepare the sauce by combining oyster sauce, light soy sauce and sesame oil. This should have a slightly viscous consistency. Set aside.
- Prepare the garlic oil by frying the garlic in two tablespoons of oil on gentle heat until it is lightly golden. Remove from the heat and set aside.
- Remove as much moisture from the egg tofu as possible by placing kitchen towels on top of the uncooked tofu and allow to sit for five minutes.
- Deep-fry the tofu for about five minutes in oil on medium-high heat until golden brown. Remove from the oil, drain and set aside.
- Place the egg tofu on a serving plate. Top each piece with a good helping of serunding udang and garlic oil.
- Drizzle the sauce generously over the tofu and top with a final sprinkling of chilli and spring onion.
- Serve and enjoy.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour – the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.