Mee goreng mamak

Ingredients

• 100 ml (3½ fl oz) vegetable oil
• 250 g (9 oz) firm tofu, sliced in half horizontally
• 3 garlic cloves, finely chopped
• 2 red shallots, finely sliced
• 2 prawn fritters (see page 100), cut into bite-sized pieces
• 2 small potatoes, peeled, boiled and cut into bite-sized pieces
• 2 small tomatoes, cut into bite-sized pieces
• 4 small eggs
• 90 g (1 cup) bean sprouts
• Mee goreng mamak paste
• 125 ml (½ cup) vegetable oil
• 1 tablespoon yellow lentils
• 80 g (1 cup) dried shrimp, soaked in water for 10 minutes, drained
• 2½ tablespoons malaysian chilli paste (see page 170)
• 3–4 tablespoons sugar
• 125 g (4½ oz) ground dry-roasted peanuts
• 1 tablespoon tamarind paste
• Salt
• Garnishes
• 1 cos (romaine) lettuce, shredded
• 2 long red chillies, sliced
• Crispy fried shallots
• 2 limes, quartered