Ingredient
4 pieces hard bean curd
a few pieces lettuce (shredded)
Seasoning
Bean curd solution:
3 tbsp grapefruit juice.
2 cups water
Sauce
Dip:
1 tbsp white vinegar
2 tsp sugar
1 tsp fish sauce
1 small hot chili (crushed)
Method
Soak bean curd in solution for 30 minutes. Drain and cut into small pieces.
Put bean curd into boiling hot oil. Deep fry to golden color. Remove from wok and drain. Put bean curd pieces into plate layered with lettuce shreds. Serve with dip.
