Thursday, January 1, 2009
Steam Tofu with Prawns
1 block silken Tofu, sliced equally in smaller pieces
6 Prawns or depending on the no. of slices of tofu you have
1 Fresh Shitake Mushroom, sliced
1 section Carrot, about length of finger shredded
Sesame Seed Oil
5 tablespoon Water
1 tablespoon Oyster Sauce
3/4 tablespoon Light Soy Sauce
1/2 tablespoon Cooking Wine
1 teaspoon Sugar
Cornflour Mixture (thickener)
chinese easy mushroom oystersauce prawns simple steam tofu Place sliced tofu on dish.
Remove heads and shells of prawns.
Slit the back of prawns.
Devien and clean.
Place prawns with slitted back on tofu.
Place a slice of mushroom and some shredded carrot on prawns.
Steam for 7 minutes or till prawns are cooked.
Pour away 2/3 the amount of liquid from steaming on the dish.
While the tofu is steaming, prepare the sauce.
Put all ingredients for sauce except for cornflour mixture in a saucepan.
Cook till it bubbles.
Gradually stir in the cornflour mixture to thicken the sauce.
Pour sauce over the prawn and tofu.
Drizzle on sesame seed oil.
To make prawns to curl up like mine in the photo, cut through the prawns making sure to leave about 1.5cm from head end intact. You should see a hole in the prawn.
Stick the tail through the hole, bending on the belly side. The back of the prawns will be 'opened'.