Renowned local restaurant Geylang Claypot Rice shares a recipe for its rendition of tofu with prawns, with soft silky tofu paired with crunchy prawns that doesn’t take much time to whip up.
Doused in a savoury sauce thickened with beaten egg and cornstarch, it makes for a comforting and familiar dish that’s great for family dinners.
- 1 tube silken tofu
- 4 prawns (deshelled)
- Chopped spring onion
- Minced garlic, half tablespoon
- 1/2 tbsp oyster sauce
- 2 tsp Shaoxing Chinese wine
- ¼ teaspoon chicken stock seasoning
- ¼ soya sauce
- 1 egg, beaten
Heat up a wok with one tablespoon of oil.
Cut tofu into cubes and pan fry tofu till golden brown. Set aside.
In a clean wok, add a tablespoon of oil and add minced garlic. Stir fry till fragrant
Add approximately 200ml of water.
Add oyster sauce, Shaoxing Chinese wine, chicken stock seasoning and soya sauce.
Add prawns and when they turn reddish, stir in beaten egg, a little at a time.
Thicken the sauce with a cornstarch slurry (cornflour mixed with water)
Garnish with chopped spring onion on top.
Photo and recipe: Geylang Claypot Rice