Back to the post. This is a 2-part post. Part 2 will be up early next week. I have schedule to post it automatically, so you won't have to wait for 2 weeks to hear from me again. :P
This dish looks great and is a good consideration if you are hosting a dinner. I'm using the oven to bake this. Toaster works too but if you don't own either one, you can actually steam it.
More on that in Part 2.
- 1 box Silken Tofu
- 3 Water Chestnuts, skinned and diced
- 1/2 kg Small to Medium Prawns
- 100g Fish/Squid Paste (optional)
- Cooking Oil
How to do it:
- 1 teaspoon Chinese Cooking Wine
- 1/2 teaspoon Oyster Sauce
- 1/3 teaspoon Salt
- 1/2 teaspoon Light Soy Sauce
- 2 tablespoon Cornflour
- Shell prawns and keep tails of 10 prawns intact.
- Devien all prawns.
- Slit the back of the 10 prawns.
- Mash tofu and squeeze as much water out using Muslin cloth. You can also use a fine sieve to do this.
- Combine all ingredients and seasoning except oil and prawns with tail together.
- Mix well.
- Brush porcelain spoon with oil.
- Put a little mixture in the spoon.
- Place the a prawn with it's silted back down to the mixture. Press down a little.
- Put more mixture to cover the prawn leaving only the tail.
- Brush the top mixture with a little oil.
- Bake in preheat oven at 190C for 18 minutes, longer if the mixture is more.
- Serve with spoon or removed and served on dish.
The fish/squid paste gives the tofu the "spring" when you bite it.