Saturday, September 19, 2015

Not having a hotplate shouldn't stop you from cooking this! :)

Ingredients (Serves 8)

10 king prawns, deshelled and deveined
200g of minced pork, marinated with a dash of pepper and a dash of shaoxing wine, half a tsp of soy sauce, 1 tsp of sesame oil
3 tubes of egg tofu, sliced into 1 inch thickness
A knob of ginger, sliced to matchsticks
3 cloves of garlic, minced
Spring onions, chopped
1 tbsp of oyster sauce
3 tbsp of spicy bean paste (available from NTUC, Triple A brand from Taiwan)
1 tsp of light soya sauce
1 tbsp of cornflour, mixed with water for thickening the sauce
5 eggs, beaten with a dash of pepper, half a teaspoon of soy sauce


Pat dry the egg tofu pieces to prevent oil splatters before shallow frying. (You could deep fry it, but I'd rather the healthier and less mess alternative). :) Fry till both sides are golden brown. Set them aside on kitchen towel to drain excess oil and water.

In a heated pan, add two tbsp of oil and fry ginger, garlic and the white ends of the spring onion till fragrant. Add minced pork, oyster sauce, spicy bean paste, soy sauce. Add prawns and fry till well mixed with the seasonings. Then add about 250ml of water (depending how much gravy you'd like) and the pre-fried egg tofu pieces. Thicken with cornstarch and set it aside.

Heat up the pan again with 2 tablespoons of oil. Coat the pan well before pouring in the beaten egg and fry till brown on one side and cooked through. 

Place the egg on the bottom and spoon the tofu mixture generously over the egg base. 

Sprinkle the chopped spring onions over the top and serve with rice :)

From our kitchen to yours,
Brenda x 

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