Missing for 2 weeks again. You probably got use to me having lesser post now. :P But I'm still here and really grateful that I'm in fact getting more diners to my humble little cyber eatry. Thank you everyone who likes to dine here.
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.
Ingredients:
- 1 box Silken Tofu
- 3 Water Chestnuts, skinned and diced
- 1/2 kg Small to Medium Prawns
- 100g Fish/Squid Paste (optional)
- Cooking Oil
- 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.
