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]
Marinate meat with marinade ingredients. Mix well and chill for 20mins.
Squeeze mushrooms dry and dice it, set aside.
Mix sauce ingredients together and set aside.
Deep-fry beancurd slices till golden brown, set aside.
In a wok, stir-fry garlic, shallot and ginger till fragrant.
Add in carrots and mushrooms, mix well. Followed by minced meat and stir-fry till cooked.
Add in prawns and stir-fry till slightly cooked. Then, add in sauce mixture and mix well.
Add in cornstarch solution and mix well till sauce thickens, set aside.
Heat up a shallow pan with some oil, add in eggs and let cook unstirred.
When eggs are half-cooked, arrange beancurd pieces on the egg and pour the sauce mixture over.
Remove pan from heat and sprinkle prepared scallions and chilli over.
Adapted from themeatmen