Description
Mixed seafood with deep fried tofu, prawns, squid, mushrooms and oyster sauce gravy, a rich and savoury Chinese claypot dish.
Ingredients
Units Scale
Main Ingredients
- 2 blocks tofu, cubed and deep fried
- 200 g prawns, shelled and deveined
- 300 g small squid, sliced
- 10 fish balls with roe filling
- 1 carrot, thinly sliced
- 6 dried shiitake mushrooms, soaked and sliced
- 3 stalks spring onion, sliced
- 4 cloves garlic, minced
- 2 tsp corn starch
- 3 tbsp water
- oil
- 2 tbsp oyster sauce
- 1/4 tsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 300 ml chicken stock
Instructions
- In a bowl, combine all gravy ingredients and mix well. In a separate bowl, dissolve the corn starch in water until smooth. Set aside.
- Heat oil in a wok over medium heat. Add garlic and sauté until fragrant.
- Add fish balls and cook for about 5 minutes. Add prawns and squid, then cook for another 2 minutes.
- Pour in the gravy mixture, then add carrots and mushrooms. Stir well and let it simmer gently.
- Add the deep fried tofu and mix carefully so it absorbs the sauce without breaking.
- Stir in the corn starch mixture and bring to a boil until the sauce thickens.
- Remove from heat, garnish with spring onions and serve immediately with steamed rice.