Soft Tofu with Shrimp and Salted Egg Yolk is a Hong Kong style dish prepared with soft or silken tofu cooked with prawns in a flavourful sauce made with salted duck egg yolks.
- 400 g block of silken tofu, drained and cut into cubes
- 12 pcs medium sized shrimps, shelled and deveined, tail on, shells and head reserved
- 4 pcs salted duck egg yolks
- 2 cups water
- 2 stalks spring onions, white part minced, green parts sliced
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 2 tsp cornstarch, diluted in 3 tbsp of water
- 1 tbsp Chinese cooking wine
- 1/2 tsp ground white pepper
- 1 tsp sugar
- 2 tsp grated ginger
- In a wok heat oil then add the shrimp shells and head, cook until toasty and bright red in colour. Mash the head with the back of a slotted spoon to extract the juices from the shrimp head then pour the 2 cups of water. Continue to mash until all flavours are extracted. Continue to boil in high heat until liquid is reduced to half of its original volume. Drain the wok into a colander reserving the liquid. Set it aside.
- Using a clean wok add oil then sauté garlic, ginger and white parts of spring onions in medium heat.
- Add the salted duck egg yolks mashing them as you stir fry, once it is bubbly add the Chinese cooking wine and oyster sauce.
- Combine diluted cornstarch with the reserved liquid from boiling shrimp then pour it into the wok.
- Add the prawns and tofu, bring it to a boil, gently mix to distribute ingredients evenly. Cook for a couple of minutes or until sauce has thickened.
- Add the sugar then season with salt and ground ground white pepper.
- Drizzle sesame oil on top then serve garnished with green sections of spring onions.