Seafood Beancurd
Ingredients:
3 rolls Japanese beancurds
150g small shrimps, shelled
1 squid, cut into rings
meat of 1 steamed crab
50g mixed peas
1 red chilli, sliced
2 egg whites
Seasoning:
250ml chicken stock
2 tbsp chinese rice wine
1 tsp sesame oil
1 tsp oyster sauce
a dash of pepper
a pinch of salt
Thickening:
2 tsp cornflour
1 tbsp water
Method:
1. Shell shrimps, devein and wash clean. Wash sotong and cut into rings.
2. Cut beancurds into 2cm pieces, deep-fry till golden brown. Remove and place them on a serving plate.
3. Bring 250ml stock to a boil. Add in the seasoning, shrimps, sotong rings and crab meat. Add in the mixed peas and sliced red chillies. Thicken with thickening solution.
4. Turn off heat, pour in the egg whites. Stir mixture briefly and pour over the fried beancurds.
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