Description
Crispy tofu, succulent prawns, and savoury egg gravy with minced pork, this Cantonese classic is rich, hearty, and perfect with rice.
Ingredients
Units Scale
Tofu and Prawns
- 400 g firm tofu, cut into large cubes
- 250 g large prawns, peeled and deveined
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1/4 tsp white pepper
- 1/2 tsp salt
- neutral oil, for frying
- 150 g minced pork
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 large eggs, lightly beaten
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp sesame oil (optional)
- sliced spring onions or coriander, for garnish
Instructions
- Toss prawns with soy sauce, cornstarch, salt, and white pepper. Set aside in the fridge while prepping other ingredients.
- Pat tofu dry with paper towels. Heat oil in a non-stick pan or wok over medium-high heat. Fry tofu pieces until golden on all sides. Drain on paper towels.
- In the same wok, remove excess oil leaving 1 tbsp. Sauté garlic until fragrant, then add minced pork. Stir-fry until no longer pink.
- Pour in chicken stock. Add oyster sauce, soy sauce, sugar, and white pepper. Bring to a simmer for 5 minutes.
- Gently place fried tofu and marinated prawns into the simmering sauce. Cook for 3 minutes, or until prawns turn pink and are cooked through.
- Stir in the cornstarch slurry until the sauce slightly thickens. While gently stirring in a circular motion, slowly drizzle in the beaten eggs to form silky ribbons.
- Turn off heat, drizzle with sesame oil (if using), and garnish with spring onions or coriander.
- Serve hot with steamed jasmine rice. Enjoy!