Recipe Ingredient
- 4 pieces soft beancurd or 1 roll Japanese tofu
- 250g prawns, shelled
- (A):
- 1 tsp chopped carrots
- 1/2 tsp chopped red chillies
- 1 tsp soaked and chopped fatt choy (sea moss)
- 1/2 tsp cornflour
- 1/2 tbsp oil
- 1/2 tbsp sesame oil
- 1/2 tsp chopped garlic
- 1 tsp Shao Hsing Hua Tiau cooking wine (optional)
- Seasoning (for beancurd):
- Dash of salt and pepper
- A few drops of sesame oil
- Seasoning (for prawns):
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/8 tsp pepper
- 1/2 tsp cornflour
- Gravy:
- Salt, a pinch or to taste
- 1/2 tsp sugar
- 1/8 tsp pepper
- 1/2 tsp chicken stock granules
- 1 tsp fish sauce
- 1/4 cup water
- Thickening:
- 1 tsp cornflour
- 1 tbsp water
- Garnishing:
- Chopped spring onions and yin sai (Chinese celery)
- Garlic crisps
Instructions
- Cut tofu into thick round slices with a cutter. Use a teaspoon and scoop out a small portion or hole in the centre of each piece of beancurd. Gently and carefully sprinkle seasoning on top of the tofu.
- Put the prawns into a blender, add seasoning and whiz into a paste. Add ingredients (a) and mix well to blend. Divide into small portions or balls. Dip each portion into cornflour or tapioca flour and place in the centre of the beancurd.
- Steam beancurd for 8 to 10 minutes or till prawns are cooked. Carefully and gently remove steamed beancurd onto a serving platter.
- Heat wok with both oil and sesame oil until hot. Fry chopped garlic until fragrant. Add cooking wine (optional) and stir briskly.
- Add gravy ingredients and stir well until combined. Add thickening, then pour sauce over steamed tofu. Add garnishing and serve immediately.
