• 4Skewers
• 2-3 large red chillies - finely chopped
• 4garlic cloves - finely chopped
• 3cm piece ginger - finely chopped
• 1/4 tsp ground pepper
• 1TbspShaoxing
• 1tbspvegan fish sauce (see separate recipe)
• 1tbspdark soy sauce
• 2Tbspagave syrup
• 1/2 Tbsp soft brown sugar
• handful fresh coriander - chopped
• Tofu puffs (300g drained and pressed. Chop into cubes, toss in corn flour and lightly fry til golden)
• Salt to taste
• 1/4 cucumber
• 1Tsplight soy sauce
• 3Tbsplime juice
• 2-3 tsp soft brown sugar
• 1Tbsppeanuts
• 2Tbsprice vinegar
• 1shallot
• 1green or red chilli - finely chopped
• pinch salt

Instructions

1. 1

   For the Dipping Sauce:

2. 2

   Chop cucumber in half lengthways and scrape out watery seeds then finely chop into crescents

3. 3

   Put soy sauce, lime juice and sugar in bowl and mix until dissolved

4. 4

   Dry roast peanuts until turning brown

5. 5

   Allow to cool and then crush in pestle and mortar to form a chunky powder

6. 6

   Add peanut to soy mixture, stir well and add cucumber.

7. 7

   For Skewers:

8. 8

   If using wooden skewers, soak in water

9. 9

   In large bowl add all ingredients except tofu puffs, mix well and check for seasoning - add salt as required

10. 10

    Add tofu puffs and mix well - allow to marinate for at least an hour (can do overnight)

11. 11

    Grill under a medium heat, turning occasionally until golden brown and crispy

12. 12

    Serve with the dipping sauce as a starter. Add rice for a larger meal

13. 13

    Great with nam prik pao (see separate recipe)