Braised Crispy Tofu with Prawns
A delicious and authentic street food and snacks recipe for Braised Crispy Tofu with Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 15 (5 ounces / 140 grams) peeled prawns (, deveined (*see footnote 1))
- • 1 and 1/2 teaspoons ginger (, minced)
- • 1 teaspoon Japanese sake ((or Chinese cooking wine))
- • 4 tablespoons cornflour
- • 1/2 teaspoon salt (plus a pinch)
- • 1 cup chicken stock
- • 1 pack (12 ounces / 400 grams) firm tofu
- • 1 egg white
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 1 tablespoon spring onions (, chopped (white part))
Preparation Steps
Chop ginger and spring onions.
Chop prawns into small pieces and mince into even smaller bits. Transfer to a small bowl.
Add 1/2 teaspoons minced ginger, Japanese sake (or Chinese cooking wine), 1/2 teaspoon cornflour and pinch of salt, mix well.
Mix the remaining 1/2 teaspoon salt with chicken stock.
Slice tofu into 1/3-inch (8-millimeter) rectangles.
Spread the rest of the cornflour on a big plate. Add the egg white to another plate.
Heat oil in a large nonstick frying pan over medium heat until warm.
Work on the tofu pieces one at a time. Coat a piece of tofu with cornflour and shake off the extra. Dip in egg white, coating both sides. Immediately place into the frying pan. Work on the rest of the tofu in the same way. (*see footnote 2)
When the bottom side of the tofu turns golden, flip to cook the other side. If the frying pan gets too hot and starts to smoke, turn to medium low heat. Cook until the bottom side turns golden.
If you are cooking in two batches, add all the tofu back into the frying pan.
Add chicken stock into the frying pan. Add prawns and the remaining 1 teaspoon ginger and spring onions. Carefully spread everything with a spatula, so the prawns and herbs will be submerged in liquid.
Cook until the liquid is mostly absorbed, about 5 minutes.
Serve warm with steamed rice or by itself.