Steamed Bean Curd With Shallot Oil 蒸葱油豆腐
Huang Kitchen recipe - Malaysian
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 piece bean curd (soft)
- 3 shallots (sliced)
- 1 tbsp spring onion (chopped)
- 1 tbsp dried prawns (soaked)
- 2 tbsp cooking oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/4 tsp dark soy sauce
- 1/4 tsp chicken stock granukles
- 1/2 cup water (100 ml)
Instructions
- 1
Place the soft bean curd in a steaming plate and set aside.
- 2
Soak dried prawns and drained, cut shallot into thin slices and chopped spring onion for garnishing.
- 3
Prepare seasoning ingredients for the sauce.
- 4
Mix well the sauce ingredients in a bowl, set aside and we are ready to cook the dish.
- 5
Prepare steamer by bringing water to a boil in a wok. Then place the soft bean curd into the steamer.
- 6
Steam over high heat for 5 minutes.
- 7
Remove from steamer and pour away excess water.
- 8
Then heat up 2 tbsp cooking oil and saute sliced shallots till golden brown and fragrant.
- 9
Pour the fried shallots and oil over the cooked bean curd.
- 10
Then fry the soaked dried prawns till golden brown and set aside.
- 11
Next, pour the seasoning sauce into the wok and bring to a boil.
- 12
Pour the hot sauce over the steamed bean curd.
- 13
Lastly, sprinkle the top with chopped spring onion and fried dried prawns. And we are ready to serve.