• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Main ingredients
  • 2 pieces semi-soft beancurd (lam taufu)
  • Dash of salt and pepper
  • A sprinkling of ground black pepper
  • Some corn flour
  • Oil for deep-frying
  • Tangy chilli sauce
  • 4 tbsp lime juice (from freshly squeezed limes)
  • 2 tbsp fish sauce
  • 2 tbsp Thai sweet chilli sauce
  • 1 tbsp chopped garlic
  • 1 tsp chopped bird´s eye chilli (chilli padi)
  • 2 tbsp sugar or to taste
  • 1 tbsp sesame oil
  • 1 tsp toasted sesame seeds


  1. Wrap the beancurd lightly in several layers of paper towels and set aside for 10–15 minutes. Pat dry to remove as much liquid as possible.
  2. Cut each piece of beancurd into six pieces. Arrange on a flat dish with several layers of paper towel, until almost dry, taking care not to break the beancurd.
  3. Sprinkle salt, pepper, ground black pepper and corn flour over the beancurd pieces.
  4. Deep-fry the beancurd slices in hot oil until golden brown and crispy. Drain on absorbent kitchen paper and serve with the chilli dip.
  5. To prepare the tangy chilli dip: Stir well to mix all the ingredients until sugar dissolves. Transfer to a sauce bowl.

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