Seafood Qiongshan Tofu 海鮮瓊山豆腐

Nguyên liệu

• 125 g Prawns ((or shrimp))
• 125 g Scallops
• 2 Dried scallops
• 200 g Fuzzy melon (aka mo gua, mao gua, hairy gourd, Chinese zucchini)
• 50 g Shiitake mushrooms
• 1 ¼ c Broth ((or water))
• ½ tsp Salt
• 1 tsp Light soy sauce
• 1 tbsp Cornstarch
• 1 tbsp Shaoxing wine
• 1 tbsp Abalone sauce ((or oyster sauce))
• 1 tbsp Oil
• 1 stalk Green onions (, chopped (for garnish))
• 1 c Egg whites ((approx. 7 large eggs))
• ½ c Clear broth ((or water))
• ½ c Milk
• ½ tsp Salt
• 1 tsp Cornstarch

Cách làm

1. 1

   Soak dried scallops for 2 hours and pull them apart into shreds. Keep the soaking water Use only enough water to cover the scallops and a little bit more. Too much water will dilute the soaking water

2. 2

   Prepare and devein prawns and scallops Alternatively, you may use any protein that amounts to approx. 250 g

3. 3

   Dice or slice the prawns and scallops to your desired size and shape I usually dice everything but I had these big prawns that I thought dicing would be a waste so I just halved them

4. 4

   Dry the prawns and scallops in a colander or with some paper towels. Set aside

5. 5

   Dice the fuzzy melon and shiitake mushrooms

6. 6

   Combine 1 tsp cornstarch, ½ tsp salt in ½ c clear broth. Mix well

7. 7

   Add the broth mixture to 1 c egg whites and ½ c milk. Mix until egg whites are fully mixed with the broth and milk. Use hand blender or immersion blender for best results

8. 8

   Pour the mixture through a sieve and into a steaming dish to remove any unmixed particles for better texture

9. 9

   Make a cover for the egg whites by using a piece of aluminum foil that is slightly larger than the steaming dish. Make a fold vertically and horizontally in the middle to give the foil stability.

10. 10

    Place in steamer when the water starts to boil, lower heat to low and steam with aluminum foil cover for 20 minutes. Note: give the egg whites a final stir before steaming so that the corn starch that has sunk to the bottom of the dish can get mixed again. Cooking time will differ with the depth and size of your steaming dish. I used a pie plate that is 24 cm or 9.5” diameter and 3.5 cm or 1.5” deep. Leave room for the sauce that goes on top

11. 11

    Pour the soaking water into a measuring cup then add broth to get a total 1 ¼ c. Add 1 tbsp cornstarch to it and mix well

12. 12

    Heat your wok or pan to high or medium-high heat. Add 1 tbsp oil

13. 13

    Fry the prawns and scallops until lightly toasted. Will take approx. 2-3 minutes

14. 14

    Add 1 tsp light soy sauce and 1 tbsp Shaoxing wine. Stir-fry for 10 seconds and remove the scallops and prawns In the photo, it shows quite a bit of liquid in the wok. It’s more liquid than I would’ve like. I didn’t blot them dry with a paper towel. However, for this dish, it’s not a big deal since we will be making it saucy

15. 15

    Add the dried scallop shreds, shiitake mushrooms and fuzzy melon into the wok. Stir-fry for 1 minute

16. 16

    Give the broth mixture a mix and pour it into the wok

17. 17

    Add ½ tsp salt and 1 tbsp abalone sauce. Stir until everything is mixed well. Bring to a boil

18. 18

    Turn heat down to low and cover. Let cook for 10-15 minutes until the fuzzy melon is soft and ready to eat

19. 19

    Add the prawns and scallops when the egg whites are done to prevent overcooking

20. 20

    Once 20 minutes are up, check if egg whites are done. Use a toothpick to check the centre. It’s done when the egg whites have solidified

21. 21

    Remove the egg white dish from the steamer

22. 22

    Add the prawns and scallops into the wok. Turn the heat to high and stir-fry and mix until the sauce is bubbling

23. 23

    Pour the sauce onto the egg whites gently

24. 24

    Garnish with chopped green onions

25. 25

    Serve