Golden Sand Shrimp Stew with Tofu

Method

1. 01

   Step 1

   Cut the tofu into small cubes, trim the roots off the enoki mushrooms, wash and drain them.

   

2. 02

   Step 2

   Steam the salted egg yolks in advance. I steamed them in a pressure cooker for five minutes, then took them out and mashed them into crumbs with a spoon.

   

3. 03

   Step 3

   Remove the heads from the prawns, then peel off the shells, devein them, and wash them clean.

   

4. 04

   Step 4

   Bring water to a boil in a pot, add the prawns and blanch them until they change color. Remove them immediately and set aside. Do not blanch them for too long, otherwise the prawns will become tough.

   

5. 05

   Step 5

   Chop the scallions and ginger into scallion flowers and ginger shreds respectively. Put a spoonful of cornstarch in a small bowl, add water and stir well to make cornstarch slurry.

   

6. 06

   Step 6

   Heat some cooking oil in a wok until it reaches about 50% of its maximum temperature. Then add shredded ginger and stir-fry over low heat until fragrant. Next, add the shrimp heads and stir-fry to extract the shrimp oil.

   

7. 07

   Step 7

   Next, pour in the crushed egg yolks and stir-fry over low heat until the egg yolks start to bubble.

   

8. 08

   Step 8

   Pour a small bowl of water into a pot and bring it to a boil. Then add the enoki mushrooms and cook for about three minutes.

   

9. 09

   Step 9

   Add tofu and cook for another two minutes. Before serving, add the blanched shrimp and mix well.

   

10. 10

    Step 10

    Season with salt and white pepper to taste, then drizzle in cornstarch slurry and stir well. Sprinkle with chopped green onions and turn off the heat.

    

11. 11

    Step 11

    A delicious and nutritious dish of shrimp and tofu stew is ready! It's really good with rice!