Pipa Tofu

Ingredients

• 1 lb medium firm tofu
• 4 oz shrimp
• 1 oz shallot
• 1 whole egg
• 10 oz bok choy
• 1 tbsp oil
• 12 oz oil
• 2 tbsp all purpose flour
• 2 tbsp cornstarch
• 0.25 tsp white pepper
• 1 tsp sugar
• 1 tsp salt
• 2 tsp chicken bouillon powder
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 4 tbsp water
• 1 tsp cornstarch
• 2 tbsp water

Steps

1. 1

   As always, we prefer to prepare the vegetables and garnishes before the cutting board is contaminated with any raw meat or seafood products. Slice the bok choy into quarters. If they are particularly small, you may want to simply halve them.

2. 2

   Peel the shrimp. To get the shell off, twist and wiggle the tail off. Then, hook a finger under the remaining shell and pull it straight off. Make sure to remove the legs as well if they don’t come off when you pull the shell off.

3. 3

   Season the shrimp and tofu mixture with flour, cornstarch, white pepper, sugar, salt, chicken bouillon powder, and oyster sauce.

4. 4

   In a separate bowl, mix together oyster sauce, light soy sauce, dark soy sauce, and water.

5. 5

   Prepare a bowl of cold water. We’ll use in a bit to shock the blanched bok choy.

6. 6

   Next, heat up your wok or pot for frying. Choose any vessel with deep walls that you feel safe deep-frying in.

7. 7

   Prepare a separate pan or pot over medium heat. Add the sauce mixture and cook for 2-3 minutes, or until it begins to boil.

8. 8

   Place the blanched bok choy around the perimeter of the plate.