Ingredient and Portion
Braised beancurd with Assorted Seafood 海鮮扒滑豆腐
Submit Recipe
Beancurd for steaming 1packet
Prawn (shelled) 150g
scallop 150g
fish fillet 150g
stock 1cup
egg white 1pc
cornstarch solution 1-2tbsp
Prawn (shelled) 150g
scallop 150g
fish fillet 150g
stock 1cup
egg white 1pc
cornstarch solution 1-2tbsp
Seasoning
Marinade for seafood:
fish sauce,sesame oil 1tsp each
salt and pepper pinch of each
fish sauce,sesame oil 1tsp each
salt and pepper pinch of each
Method
Marinade seafood,dice(if preferred), boil in water and drain well.
soak excess water from beancurd, cut into cubes and place in serving dish. Steam over low heat for 8mins.Drain away water.
Bring stock to the boil, add in seafood and cook for 1 minute,turn to low heat and stir in cornstarch solution to thicken sauce. Stir in beaten egg white and immediately remove from heat.
Pour sauce over beancurd.
soak excess water from beancurd, cut into cubes and place in serving dish. Steam over low heat for 8mins.Drain away water.
Bring stock to the boil, add in seafood and cook for 1 minute,turn to low heat and stir in cornstarch solution to thicken sauce. Stir in beaten egg white and immediately remove from heat.
Pour sauce over beancurd.
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