Claypot Tofu with Prawn is a Chinese vegetable dish that is made with egg tofu, mushrooms, vegetables, and prawns stir fried then simmered in a sizzling hot claypot just before serving.
I got introduced to claypots when I used to work in Hong Kong while claypots or what we call palayok are abundant as well in the Philippines, I never grew up cooking on one of them and we use it mainly as a cooking vessel unlike with some of the Chinese recipes where it is only used like a sizzling plate, a serving platter to keep your dish warm and imparts a nice presence on serving. In Hong Kong, most of the restaurants do it this way specially with stews or rice, especially in winter when food quickly gets cold. How they use them is basically they cook the ingredients on a wok or another cooking vessel, either by stir frying it or precooking it before placing in a really hot claypot before covering it eventually finishing the cooking process.
Our recipe today calls for that method, where egg tofu, mushrooms, vegetables, and prawns are stir fried first on a wok then placed on a sizzling hot claypot to simmer it off just before serving. Bet we have one issue, my claypot cracked but it did not stop me from making one since it can still be easily created with a thick small metal vessel that was preheated giving the same effect, as long as you can cover it then you are sorted. I did this by using a small thick wok I got from the Philippines, heated it on a stove top while I am stir frying my vegetables. While it may not look as legit or attractive as a claypot, they yield the same results.