Egg Tofu, Prawns And Peas In Silky Egg Sauce

It’s so silky, savoury and smooth, it’s so delicious you don’t want to stop. Egg Tofu, Prawns and Peas in Silky Egg Sauce is a dish of Pan-Fried Egg Tofu cooked together with peas and prawns in a thick egg savoury gravy.

This was one of my favourite dish’s ways back in Malaysia, I used to order this quite frequently in Chinese restaurants there. It’s that silky, smooth and savoury flavour and texture that makes order it again and again. I love topping it with rice as the gravy coats each grain with that delicious sauce, I am sure this will be perfect with crispy noodles too.

Egg Tofu, Prawns And Peas In Silky Egg Sauce

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 3 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Egg Tofu, Prawns and Peas in Silky Egg Sauce is a dish of Pan-Fried Egg Tofu cooked together with peas and prawns in a thick egg savoury gravy.

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Ingredients

Units USM Scale 1x2x3x

Tofu and Prawns

• 2 tubes silken egg tofu, cut into 1 cm pieces
• 12 pcs prawns, peeled and deveined, tail on
• 1 cup green peas
• 2 pcs egg
• 4 cloves of garlic, minced
• 3 pcs spring onions, sliced, green and white sections separated
• 2 tsp cornstarch
• 1/4 cup water
• ground white pepper
• oil

Sauce

• 2 1/2 cups chicken stock
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar

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Instructions

1. In a large non-stick pan heat oil then shallow fry egg tofu until golden on both sides. Remove from pan then set it aside.
2. Using the same pan remove all but 2 tbps of oil then sauté garlic and white sections of spring onions.
3. Combine all sauce ingredients then pour it into the pan, bring it to a boil.
4. Add tofu, prawns and peas and cook for two minutes.
5. Combine cornstarch and water, pour it into the pan, bring back to a boil then let it thicken.
6. Break and add the two eggs, gently stir the egg into the sauce to incorporate. Add green parts of spring onions. Turn heat off then serve.

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