February 27, 2011

Steamed Happy Prawns with Bean Sauce

One of my favorite ingredient is tofu as it is rich in protein and low in calories. Tofu is soft and bland, and has very little flavor, therefore it is often marinated and seasoned well to paired with other savory or sweet dishes. There are many types of tofu that you find in most supermarkets. This recipe illustrate a savory version of the serving tofu. Enjoy!
Ingredients: (serve 3)
4-6 large prawns
1 soft tofu
cilantro for garnishing
2 pips of garlic, minced
1 tsp. minced ginger
1 tsp. lemon peel, minced
1 Tbsp. red pepper, cut in small cubes
½ tsp. fermented soy bean or bean paste
½ tsp. oyster sauce
1 tsp. dark soy paste
1 tsp. honey
½ tsp. sesame seed oil
½ tsp. Chinese cooking wine
1 tsp. cornstarch, mixed with a little water
dash of pepper
1. Wash and remove heads and shells from prawns, leaving the tail intact. Using a small knife, slit along the back and remove the black thread, rinse well and wipe dry. Poke a small opening in the front part of the prawn and pull the tail and insert into the hole. Set aside.

2. Cut tofu in 4-6 squares and carefully place on steaming tray or individual small dish. Set aside.
3. Mix the sauce ingredients: soy sauce, bean sauce, wine, honey, sesame oil, oyster sauce, and cornstarch in a bowl. Heat pan with some oil and fry ginger and garlic until soft but not brown. Add in the tangerine peel if used, red pepper, followed by the sauce mixture. The mixture will thickens, add warm water and adjust seasonings accordingly to your taste. Remove from heat. Place the prawns on top of the tofu and pour sauce on top.
4. Heat water in a steamer and steam for 5-6 minutes. Remove and sprinkle with cilantro and serve warm.
Cook's Note: Another option of serving is to cook the prawns with the sauce and add in half of the tofu. Use the frying ladle to break the tofu and stir to mix with the prawns and sauce. Remove and serve.
Tips: Tofu are best consumed within a day or and is bad when it starts to look slimy and develops a stale smell.

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