Ingredients;-90 gram Prawns (shrimps)
1/4 tsp Salt
1/4 tsp Sugar
1/4 tsp Ground white papper
1/2 tsp Cooking oil
1 tbsp Chinece rice wine (just use white vinegar)
3/4 rinsed & sliced Fresh shiitake mushrooms
300 gram Silken soft bean curd (taufu)
1 1/2 tbsp Potato flour
2 nos Egg white lightly beaten with 1 tbsp water
1/2 tbsp Shallot oil
a dash Spring onion (scallion)
Stock
625 ml Fresh chicken stock
1 tsp Salt
1 dsp Light soy sauce
1/4 tsp Ground papper
Method:-
- season prawns with salt,sugar & papper.
- combine stock ingredients in a bowl.
- heat oil in medium-sized claypot and add vinegar & stock. bring to the boil and stir in mushrooms,prawns and bean curd cubes.
- allow sauce to come to the boil again,then thicken with potato flour mixture.
- gradually stir in beaten egg white and water mixture,then shallot oil.
- serve with dash of lime juice and garnish with chopped spring onion.
