Saturday, May 21, 2011

Pipa Tofu (Fried tofu with shrimp paste)

I love the soya bean series from tau hwei, tau kwa, tau kee to tau pok. They are generally healthy and easy on the palate and stomach. It has high amount of protein so often it is a good replacement for meat and fish.

My family loves this dish as it is tasty, light and refreshing. The dish has several ingredients such as water chestnuts, carrots, shrimps, mushrooms and coriander which elevate the eating experience in terms of texture and taste.

This dist requires two main cooking steps: steaming and frying. But it is worthwhile the effort, I guarantee you.




Recipe (For approximately 12 pieces)
Ingredients
  • 1 white silken tofu (tube)
  • 7 medium sized prawns
  • 1 medium dried chinese mushroom, diced 3-4 mm
  • 2 fresh water chestnut, diced 3-4 mm
  • 1 tbsp carrots, diced 3-4 mm
  • 5 Coriander stems, diced 3-4 mm
  • 1 egg yolk
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • A dash of White pepper
  • A dash of Sesame oil
  • 1 tbsp Corn flour and some for coating during frying
Steps:
  1. Mash tofu and shrimp in paste. You may use a food processor.
  2. Poached carrots and mushrooms in boiling water for 1 minute. Drain.
  3. Mix tofu and shrimps with mushrooms, carrot, water chestnut coriander stem.
  4. Add in seasoning.
  5. Add egg yolk. Stir.
  6. Add corn flour. Mix well.
  7. Using porcelain chinese soup spoons (greased with cooking oil), fill them with the tofu mixture. Smoothen the surface with wet fingers.
  8. Steam the filled spoons for 5 minutes.
  9. After steaming, remove tofu from spoons.
  10. Lightly coat the tofu with corn flour.
  11. Fry them in clean hot oil till golden brown.
  12. Serve on a bed of butter lettuce. Mayonnaise is optional.