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Claypot Bean Curd with Mushrooms

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Claypot Bean Curd with Mushrooms

Serves : 4
Preparation time : 15 minutes
Cooking time : 15 minutes

Ingredients :

90g prawns (shrimps), small, shelled and deveined
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
1/2 tablespoon cooking oil
1 tablespoon chinese rice wine
3 fresh Shiitake mushrooms, rinsed and sliced
300g silken soft bean curd (toufu), cut into small cubes
11/2 tablespoons potato flour, mixed with 3 tablespoons water
2 egg whites, lightly beaten with 1 tablespoon water
1/2 tablespoon shallot oil
a dash black vinegar
1/2 spring onion (scallion), chopped

Stock :
625ml fresh chicken stock
1 teaspoon salt
1 dessertspoon light soy sauce
1/4 teaspoon ground white pepper

 

Method :

  1. Season prawn with salt, sugar and pepper.
  2. Combine stock ingredients in a bowl.
  3. Heat oil in a medium-sized claypot and add wine and stock. Bring to the boil and stir in mushrooms, prawns and bean curd cubes.
  4. Allow sauce to come to the boil again, then thicken with potato flour mixture.
  5. Gradually stir in beaten egg white and water mixture, then shallot oil.
  6. Serve with a dash of black vinegar and garnish with chopped spring onion.
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Last Updated: 30/9/08