This is another Cantonese dish I am presenting to you. As you have already learnt in this other recipe, the Cantonese are mad about seafood. Another aspect of their cooking is to create a sticky gravy out of the juice of their dish called Gou Qian 勾芡, normally used in combination with something deep fried.
In this dish, we are going to do precisely that.
- 1 large tofu, medium hard, cut into approx. 3x5cm thick blocks
- 3 eggs
- 10-15 large prawns, shelled
- 2 tbs tbs Shaoxing rice wine 绍兴酒
- 1 tbs Oyster sauce
- 2 tbs light soy sauce 生抽
- Salt and pepper
- 200ml fish/chicken stock (use water if not available)
- 3 tbs corn starch
- 3 tbs cold water
- Frying oil
- 1 stock of spring onion, sliced
Serving: 2 persons
- Make a continuous incision from the top to the tail of each prawn on its back. Take out the vein. This will allow them to curl into a ball when cooked.
- Marinate the prawns in a bowl with Shaoxing rice wine, light soy sauce and oyster sauce. Set aside for five minutes.
- Heat up a wok with frying oil and fry your tofu until golden brown. Take them out and set them aside.
- Beat your eggs. Use a non-stick pan, add some oil and make a perfectly round omelette. Once ready, set the omelette on your serving plate.
- Place your fried tofu on the omelette.
- Heat up your wok on medium heat. Add two tablespoons of oil. Take your prawns out of the marinate and stir-fry until they curl up.
- Add in the rest of the marinate and the stock. Once boiling, add salt and pepper to taste. Then turn to low heat and cover to allow to simmer.
- Mix the corn starch and water evenly in a bowl.
- Uncover and turn up the heat of the wok. Once boiling, slowly pour in the corn starch mixture while stiring the gravy with a ladle.
- Once the sauce is nice and thick, pour it over the omelette and fried tofu.
- Garnish with spring onions. Serve piping hot.
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