HANOI-STYLE EGGS

Sunday Tasmanian - Tassie Living - - NEWS -

“A light, easy dish, this will add punch to your Thurs­day night”

SERVES 4

cup (80ml) sun­flower oil, plus ex­tra 4 es­chalots, peeled and thinly sliced 2 gar­lic cloves, chopped 1 tbs finely grated ginger 1 bird­s­eye chilli, chopped 1 lemon­grass stalk, white part, chopped 4 truss tomatoes, chopped 400g can whole tomatoes 1 tbs fish sauce 200g firm tofu, cut in 2cm pieces ¼ cup (50g) rice flour 4 eggs 150g snake beans, cut in ba­tons, blanched Mint leaves, crusty bread to serve

Viet­namese dukkah

1 tbs sesame seeds, toasted ¼ cup (35g) peanuts, toasted, chopped 1 tsp co­rian­der seeds, crushed 2 tsp chilli flakes For the dukkah, com­bine ev­ery­thing in a small con­tainer and set aside.

Heat 2 tbs oil in a fry­pan over medium heat. Add es­chalot and cook 2-3 mintues un­til soft­ened. Add gar­lic, ginger, chilli and lemon­grass. Cook 1 minute un­til fra­grant. Add tomatoes and canned tomatoes, and bring to a boil. Add fish sauce. Sim­mer 15 min­utes un­til thick­ened.

Heat 2cm oil in a saucepan over medi­umhigh heat. Dust tofu in rice flour, then shal­low fry in batches un­til golden and crisp. Drain on pa­per towel and sea­son.

In a fry­pan, heat re­main­ing 2 tbs oil over medium heat and fry eggs 2 min­utes or un­til cooked to your lik­ing.

Di­vide tomato mix­ture and snake beans among plates. Top with egg, tofu, dukkah and mint. Serve with crusty bread.

NU­TRI­TION • 19G PRO­TEIN • 6G SAT FAT • 20G CARB • 9G SUGARS • 640MG SODIUM • 540 CAL (2260KJ)

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