Ingredients For the dressing: (10 servings)
1tsp coriander seeds
1/4tsp cumin seeds
5 big dry red chilis soaked in water until soft and drained.
1/4tsp rock salt
½ cup coconut cream
½ cup ground peanuts
1 cup coconut milk (can make by diluting coconut cream with water)
1 cup tamarind sauce
The dressing can be kept in the fridge.
½ cucumber peeled & sliced
Boiled egg sliced
Firm tofu cut in half and deep fried
Dry roast the seeds until you can smell the spices coming out.
Place in a pestle and mortar and pound to a powder.
Pound the chili and salt together until you have a paste and then add the powdered seeds.
Add the shallots whole and pound with the other ingredients.
Heat the coconut cream in a frying pan over a high heat, stirring continuously until it begins to turn into coconut oil.
Add the paste to this coconut oil and cook until the paste is covered.
Add the other ingredients and stir until cooked through and then leave to cool.
For the Yam Crisps:
Thinly slice the yam.
Place into hot oil and cook until they are golden brown.
Scoop them out and leave on greaseproof paper.
Arrange the ingredients as you like on the plate, slicing the tofu.