Venison, tofu and tamarind hotpot

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3kg venison haunch, trimmed and cut into 2cm dice
300ml sweet soy
4 large red chillies, finely sliced
5 red onion, diced
20 cloves garlic, chopped
2 knobs of galangal, chopped
3tblsp shrimp paste
500ml tamarind water
150ml sweet soy
4ltrs beef stock
500g tofu diced
Bean sprouts, sliced chilli, scallions and coriander to serve


Marinate the venison in sweet soy.
Place the chillies, red onion, garlic, galangal and shrimp paste into the robo and blend to a coarse paste. Heat a wok over high heat with some oil and fry the paste for 5mins, then add the tamarind water and sweet soy, simmer for 5mins. Add the beef stock and bring to the boil.
Heat a deep fat fryer to 180c. Deep fry the venison in batches until well browned, then add to the stock simmer until the venison is tender approximately 2 hours. Adjust seasoning. Remove the venison from the broth and strain trough a fine sieve.

To serve;

Place the tofu, bean sprouts, chilli, scallions and coriander into serving bowls. Add the hot venison and pour over the venison and broth and serve.

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