[Ingredients] - 1 block of soft beancurd, cubed
- 2 eggs
- 2 cloves of garlic, chopped
- 1 small handful of brown shimeji mushroom
- 6-8 prawns, peeled and deveined
- 200ml water / stock
- Cornstarch solution: 1 1/2tsp cornstarch + 2tbsp water
- Chopped scallions - garnish
[Seasoning 1] - 1/2tsp pepper
- 1/2tsp sesame oil
- 1/4tsp chicken powder
- 4tbsp water / stock
[Seasoning 2] - 1tbsp oyster sauce
- 1tsp light soy sauce
- 1/2tsp sugar
[Steps] 1. In a steaming dish, crack in eggs and mix well with seasoning 1.
2. Lay beancurd cubes into the egg and steam till egg is cooked.
3. Meanwhile, saute 1tsp cooking oil over medium-low heat. Add in garlic and stir-fry till fragrant.
4. Add in mushrooms and cook for a few mins, followed by seasoning 2 and water / stock.
5. Add in cornstarch solution and mix well. Cook till sauce thickens.
6. Add in prawns. When cooked, pour over steamed egg-with-beancurd. Sprinkle scallions over.
Adapted from @honeybeesweets.sg
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