Friday, August 3, 2007

Braised Beancurd with Prawn

This dish was from another tofu dish from a book with a little change on the ingredient to make it non-spicy...

1 roll egg beancurd
1 tsp chopped garlic
200g prawns

½ cup water
1 tbsp spoon oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp shaoxing wine
pinch of pepper

1. Trim and shell the prawns leaving tail intact. Devein the prawns, wash and drain. Season with a little sugar and set aside.

2. Cut egg beancurd into pieces. Pat dry the tofu with kitchen towel. Deep fry in hot oil till fragrant.

3. Heat some oil. Add chopped garlic and stir fry till fragrant. Add in prawn and stir fry for about 1 min.

4. Add seasoning and fried beancurd. Bring to boil and let it simmer till the sauce is thick. Dish and serve.


OkiHwn said...

What is egg beancurd?

Jennifer said...


Sorry for the delay reply. Have just post the pic of the beancurd.