No-Hotplate Beancurd

Serving size: 3-4pax

[Ingredients]

• 2 tubes egg beancurd - cut into serving pcs, pat dry using paper towels

• 3 medium-sized eggs - beaten

• 200g minced meat

• 8 medium-sized prawns - shelled and deveined

• 1 tbsp minced garlic

• 1 tbsp minced shallot

• 0.5 tbsp minced ginger

• 1 tbsp diced carrots

• 4 small Chinese mushrooms - soaked till soft, reserve soaking water

• Thinly sliced scallion - garnish

• 1 red chilli - thinly sliced, garnish

• 2 tbsp cornstarch solution

[Marinade for Minced Meat]

• 1.5 tsp light soy sauce

• 1 tbsp shaoxing wine (绍兴酒)

• 1 tsp flat fish powder (鳊鱼粉)

• Dash of pepper

• 1 tsp cornstarch

[Sauce]

• 1 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1.5 tbsp shaoxing wine (绍兴酒)

• 1 tsp sugar

[Steps]

1. Marinate meat with marinade ingredients. Mix well and chill for 20mins.

2. Squeeze mushrooms dry and dice it, set aside.

3. Mix sauce ingredients together and set aside.

4. Deep-fry beancurd slices till golden brown, set aside.

5. In a wok, stir-fry garlic, shallot and ginger till fragrant.

6. Add in carrots and mushrooms, mix well. Followed by minced meat and stir-fry till cooked.

7. Add in prawns and stir-fry till slightly cooked. Then, add in sauce mixture and mix well.

8. Add in cornstarch solution and mix well till sauce thickens, set aside.

9. Heat up a shallow pan with some oil, add in eggs and let cook unstirred.

10. When eggs are half-cooked, arrange beancurd pieces on the egg and pour the sauce mixture over.

11. Remove pan from heat and sprinkle prepared scallions and chilli over.

Adapted from themeatmen