Deep-fried Creamy Lemongrass Taufu 泰式奶香豆腐

Ingredients:
2 pieces soft bean curd, mashed
200g minced fish/prawn meat
3tbsp chopped fried dry squid
3tbsp chopped waterchestnuts
3tbsp chopped spring onion

Seasoning:
1tsp salt
1/2tsp pepper
a little sesame oil
1tbsp corn flour

Coating:
1 egg, beaten
some corn flour

For dipping:
300ml Thai creamy lemongrass sauce
1tsp corn flour water

Method:
Combine all ingredients, seasoning and mix well.
Line a square tray(6"x6") with plastic sheet and grease with little oil. Pour in the mixture above and level the surface. Steam at medium heat for 15 minutes till cooked. Remove, leave to cool and cut into pieces.
Dip into beaten egg and coat with corn flour. Deep fry in hot oil until golden brown. Dish up.
Serve hot with Thai creamy lemongrass sauce (bring to boil and thicken with a little corn flour water)

Thai Creamy Lemongrass Sauce:
Ingredients:
1tbsp chopped lemongrass
1tbsp chopped ginger flower
1/2tbsp chopped kafir lime leaves
150ml evaporated milk
5 chili padi, minced
1tbsp fish sauce
1/2tbsp sugar
100ml water

Method:
Heat up 1tbsp oil and saute lemongrass, ginger flower and kafir lime leaves until fragrant. Add in the remaining ingredients and bring to boil until thick.

材料：
2块 水豆腐，压烂
200g 鱼胶或虾胶
3大匙 炒香鱿鱼干碎
3大匙 马蹄粒
3大匙 红萝卜粒
2大匙 青葱粒

调味料：
1小匙 盐
1/2小匙 胡椒粉
少许麻油
1大匙 栗粉

炸料：
1粒 鸡蛋
适量干栗粉

沾料：
300ml 泰式香茅奶油酱
1小匙 栗粉水

做法：
将全部的材料和调味料混均，然后充分的搅拌均匀。
用1方盘(6"x6") 铺上塑胶纸，再涂上油，将豆腐浆倒进盘里，抹平。然后放进蒸笼里用中火蒸15分钟至熟，待冷切块。
涂上蛋液后再沾上干栗粉，放进热油中炸至金黄色就可捞起，上碟。
食用时沾上打勾芡煮滚的泰式香茅奶油酱就可。

泰式香茅奶油酱：
材料：
1大匙 香茅碎
1大匙 姜花碎
1/2大匙 疯柑叶碎
150ml 淡奶
5条 指天椒 ，剁碎
1大匙 鱼露
1/2大匙 糖
100ml 清水

做法：
用1大匙油爆香香茅，姜花和疯柑叶，再加入其余的材料煮滚至浓就可。

From: 新新饮食酱料精选