Some days I am just tired of extremely savoury foods, and I start to want something really light yet sophisticated, so as to give my taste buds a relaxing rejuvenation. This is one of those dishes that makes you go, ‘Oh wow, simple things can taste so good and so light at the same time’. This goes so well with steamed rice, like what I did. But you know what? Feel free to ditch the carbs: just enjoy this steamed delicacy with a cup of warm sake. Yes, you do deserve it.
- 1 block of soft silken tofu
- 8 fresh prawns, deveined and shelled except the tail
- 100g lean pork, minced
- 1 shiso leaf (optional)
- Half tsp baking soda
- 5 tbs Shaoxing rice wine
- 300ml chicken stock
- 2 tbs corn flour
- 1 tsp vegetable oil
- Light soy sauce
- Salt and pepper
Serving: 1 person
- Marinate the minced pork with salt and pepper, 1 tsp vegetable oil, 1 tbs rice wine, 1 tbs light soy sauce and 1 tbs corn flour. Set aside.
- Cut a hole through each prawn such that it forms an ‘O’, pull the tail through the hole. Marinate the prawns with salt and pepper, 1 tbs light soy sauce, half tsp baking soda, and 1 tbs corn flour. Set aside.
- Carefully cut your block of soft tofu into 8 equal blocks. Use a teaspoon to dig out an indent in the middle of each block. Lay on your steamer plate.
- Fill each indent first with a layer of minced pork, then a prawn.
- Fill the plate with 300ml of chicken stock and the rest of the rice wine. Add salt to taste.
- Cut your Shiso leaf into tiny strips and place them on top of each prawn.
- Turn on your steamer and once ready, steam for about 8-10 minutes. Serve piping hot.