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No-Hotplate Beancurd

Serving size: 3-4pax


  • 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


  • 1 tbsp light soy sauce

  • 2 tbsp oyster sauce

  • 1.5 tbsp shaoxing wine (绍兴酒)

  • 1 tsp sugar


  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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