• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 4 pieces soft beancurd or 1 roll Japanese tofu
  • 250g prawns, shelled
  • (A):
  • 1 tsp chopped carrots
  • 1/2 tsp chopped red chillies
  • 1 tsp soaked and chopped fatt choy (sea moss)
  • 1/2 tsp cornflour
  • 1/2 tbsp oil
  • 1/2 tbsp sesame oil
  • 1/2 tsp chopped garlic
  • 1 tsp Shao Hsing Hua Tiau cooking wine (optional)
  • Seasoning (for beancurd):
  • Dash of salt and pepper
  • A few drops of sesame oil
  • Seasoning (for prawns):
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp pepper
  • 1/2 tsp cornflour
  • Gravy:
  • Salt, a pinch or to taste
  • 1/2 tsp sugar
  • 1/8 tsp pepper
  • 1/2 tsp chicken stock granules
  • 1 tsp fish sauce
  • 1/4 cup water
  • Thickening:
  • 1 tsp cornflour
  • 1 tbsp water
  • Garnishing:
  • Chopped spring onions and yin sai (Chinese celery)
  • Garlic crisps


  1. Cut tofu into thick round slices with a cutter. Use a teaspoon and scoop out a small portion or hole in the centre of each piece of beancurd. Gently and carefully sprinkle seasoning on top of the tofu.
  2. Put the prawns into a blender, add seasoning and whiz into a paste. Add ingredients (a) and mix well to blend. Divide into small portions or balls. Dip each portion into cornflour or tapioca flour and place in the centre of the beancurd.
  3. Steam beancurd for 8 to 10 minutes or till prawns are cooked. Carefully and gently remove steamed beancurd onto a serving platter.
  4. Heat wok with both oil and sesame oil until hot. Fry chopped garlic until fragrant. Add cooking wine (optional) and stir briskly.
  5. Add gravy ingredients and stir well until combined. Add thickening, then pour sauce over steamed tofu. Add garnishing and serve immediately.

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