200 g bean sprouts
100 g firm white tofu
50 g peeled shrimp
10 g fried onions
300 ml cooking oil, for frying tofu and shrimp
30 g big red chili
50 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil, for sauteing
17 g big red chili, remove seeds and cut oblique to 1 cm thick
17 g large green chili, remove seeds and cut oblique to 1 cm thick
10 g leek, sliced oblique 1 cm thick
15 g shallots, thinly sliced
15 g garlic, thinly sliced
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Cut tofu according to preferred size and fry until golden brown. Remove and set aside.
Stir-fry the shrimps until they change color and set aside.
Sauté the spices ingredients with a little oil until half cooked.
Then puree the sauteed spices to a paste, and sauté the paste over medium heat for about 15 minutes until the spices are cooked.
Add the condiment ingredients and saute again until all ingredients are wilted.
Add shrimp, bean sprouts and tofu then stir. Add the seasoning and stir until everything is well blended and cooked.
Prepare a serving plate and transfer the stir fry onto the serving plate.
Garnish with fried onions and serve.