Recipe Ingredient
- 2 pieces soft beancurd
- A little cornflour
- 50g shelled prawns
- 1/2 an onion, cut into wedges
- 5 dried chillies, cut into sections
- 1 stalk spring onion, cut into sections
- 1 red chilli, halved and cut into wedges
- 3 slices ginger
- 1/2 tsp chopped garlic
- 1 tbsp sesame oil
- 100ml water
- Sauce
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 tsp light soy sauce
- 1 tbsp black vinegar
- 1 tbsp Shao Hsing Hua
- Tiau wine
- 1/4 tsp pepper
- 1/2 tsp chicken stock
- Thickening (combined)
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Cut beancurd into triangles. Sprinkle lightly with cornflour and deep-fry in hot oil until golden. Dish out and leave aside.
- Heat sesame oil and fry ginger and garlic until fragrant. Add dried chillies and fry for a while. Put in prawns and onion and stir-fry well.
- Add sauce ingredients and pour in water. Put in the beancurd pieces, spring onion and red chilli. Bring to a boil then drizzle in a little thickening.
