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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

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