• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 2 pieces soft beancurd
  • A little cornflour
  • 50g shelled prawns
  • 1/2 an onion, cut into wedges
  • 5 dried chillies, cut into sections
  • 1 stalk spring onion, cut into sections
  • 1 red chilli, halved and cut into wedges
  • 3 slices ginger
  • 1/2 tsp chopped garlic
  • 1 tbsp sesame oil
  • 100ml water
  • Sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sugar
  • 1 tsp light soy sauce
  • 1 tbsp black vinegar
  • 1 tbsp Shao Hsing Hua
  • Tiau wine
  • 1/4 tsp pepper
  • 1/2 tsp chicken stock
  • Thickening (combined)
  • 1 tsp cornflour
  • 1 tbsp water

Instructions

  1. Cut beancurd into triangles. Sprinkle lightly with cornflour and deep-fry in hot oil until golden. Dish out and leave aside.
  2. Heat sesame oil and fry ginger and garlic until fragrant. Add dried chillies and fry for a while. Put in prawns and onion and stir-fry well.
  3. Add sauce ingredients and pour in water. Put in the beancurd pieces, spring onion and red chilli. Bring to a boil then drizzle in a little thickening.

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