Saturday, February 28, 2009

Baked Prawn Tofu

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.  

  • 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
How to do it:
  1. Shell prawns and keep tails of 10 prawns intact.
  2. Devien all prawns.
  3. Slit the back of the 10 prawns.
  4. Mash tofu and squeeze as much water out using Muslin cloth. You can also use a fine sieve to do this.
  5. Combine all ingredients and seasoning except oil and prawns with tail together.
  6. Mix well.
  7. Brush porcelain spoon with oil.
  8. Put a little mixture in the spoon.
  9. Place the a prawn with it's silted back down to the mixture. Press down a little.
  10. Put more mixture to cover the prawn leaving only the tail.
  11. Brush the top mixture with a little oil.
  12. Bake in preheat oven at 190C for 18 minutes, longer if the mixture is more.
  13. Serve with spoon or removed and served on dish.
The fish/squid paste gives the tofu the "spring" when you bite it.


  1. wow, love the presentation! I just want to pop everything in my mouth!

  2. Hi WokkingMum ... I really enjoy your blog ... Thanks for posting such wonderful recipes ... Btw, what is "Chinese Cooking Wine", is it "Hua Diao Jiu" :)


  3. Hi wokkingmum,

    may I know if you bake the prawns with the spoon. i.e. the spoon in the oven?

  4. Hi wokkingmum,

    may I know if you bake the prawns with the spoon. i.e. the spoon in the oven?

  5. wow.. I like tat. I think i ever eat tat type of tofu before. And always wanted to learn how to do it. Really thank you for the receipes. keke..

    By the way what is silken tofu?

  6. Oh, I lurve lurve lurve to try this. I think this will go very well in Kimberly's bento box !! Elaine, the fish paste, how does it look like? What brand is it? if I go to the supermarket, what other options can I look for if your brand is not sold here. If it is not too much trouble, can you put up an itinery for us amateur cooks? much obliged if you could. I have been wondering what is fish paste for the longest time ever !!

  7. your presentation is awesome as always. I luv baked foods, it's my latest obsession :D

  8. Wow.. this sure look great!!! Can i have some :) Wat is that green veg that u put on the base? It look great with the dish :)

  9. Thank you everyone for your comments.

    To answer the question posted here:

    1.Some call Chinese Cooking Wine, Hua Diao, some call it Shao Xing (place hua diao is made). They are both the same. You can use Sherry or Japanese Cooking Wine too. It's to help bring out the flavour.

    2. Yes, you have to bake with the spoon. That is to how the mixture. You can use out oven-proof crockery if you like.

    3. Silken Tofu is those in box form. They are very soft unlike Tau Kwa.

    4. You can make fish paste on your own if you have the time. It's just blended debone fish meat. Check this Otherwise, you can buy from Supermarket. I don't really like it though cos it smell fishy. :P I can get fish paste from wet market selling Yong Tau Foo.

    5. The green veg here is coriander. Try chopped basil too!