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Tofu with Silky Prawn Egg Drop Sauce
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Chinese Style Tofu with Prawn Egg Drop Sauce

Prep Time15 minutes
Cook Time15 minutes
Soaking time20 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2

Ingredients

  • 1 smooth/silken tofu
  • 120 grams Prawns
  • 10 grams dried scallop
  • 3 cloves garlic minced
  • 2 egg whites
  • 2 tablespoon cooking oil
  • season with salt, soy sauce or sugar

Seasoning

  • 250 ml water or chicken stock 1 cup
  • 1.5 teaspoon potato starch
  • 1/2 tablespoon oyster sauce substitute for dried scallops (optional)

Garnishing

  • 1 tablespoon spring onion

Instructions

Prepare the Dried Scallops

  • Rinse the dried scallops thoroughly, then soak them in 250 ml of water for 20 minutes. If you are using chicken stock, use just 100 ml of water.

Prepare the Prawns

  • Clean and devein the prawns. Slice them into small, uniform cubes and set them aside.

Prepare the Tofu

  • Remove the tofu from the packet and drain off any excess water. Gently cut the tofu into small cubes and set them aside.

Prepare the Egg Whites

  • Gently whisk the egg whites until smooth, then set them aside.

Handle the Soaked Scallops

  • Once the scallops have softened, strain the soaking water and set it aside for later use. Pat the scallops dry thoroughly to prevent splattering during cooking. Next, break them into smaller strands or pieces.

Prepare the Seasoning

  • Combine the potato starch with the scallop water and chicken stock and mix well until smooth. (If you are not using dried scallops, add 1/2 tablespoon of oyster or abalone sauce to the mixture for enhanced flavor.)

Cook the Dish

  • Heat oil in a wok or pan over medium heat. When the oil is hot, add the shredded scallops. Fry them on low heat until golden brown. Add the minced garlic and fry until aromatic. Add the prawns and stir-fry until they turn pinkish-orange.
  • Stir the potato starch mixture again to ensure it’s well combined, then pour it into the wok. Stir until the sauce thickens.
  • Gently add the tofu cubes to the wok. Season with salt or soy sauce and a pinch of sugar. Cook over medium heat until the mixture gently comes to a boil. Then, reduce to the lowest heat.
  • Slowly pour the whisked egg whites while gently swirling the sauce with a spatula to create soft ribbons. When the egg whites turn whitish in color, the dish is done.

Notes

  • Choosing the Right Tofu
    • Use silken or soft tofu for a smooth, melt-in-your-mouth texture. Handle gently to avoid breaking the cubes during cooking.
  • Egg Whites for a Silky Finish
    • Beat the egg whites lightly before adding them to the pan for a smoother, silkier texture.
    • Slowly pour the egg whites while gently swirling the sauce with a spatula to create the classic "egg flower" look.
  • Balancing Flavor with Scallops and Stock
    • If using dried scallops, the scallop water adds a depth of umami, so adjust the salt and soy sauce carefully to avoid over-seasoning.
    • For a richer taste, opt for chicken stock instead of plain water.
  • Prevent Splattering While Cooking Scallops
    • Thoroughly pat the scallops dry after soaking to minimize oil splatter when frying.
  • Even Prawn Cooking
    • Cut the prawns into uniform small cubes to ensure even cooking. Avoid overcooking, as prawns can become rubbery if cooked for too long.
  • Creating a Velvety Sauce
    • Stir the potato starch mixture just before adding it to ensure the starch hasn’t settled at the bottom.
    • Simmer the sauce gently after adding the tofu to allow the flavors to infuse without breaking the delicate tofu cubes.
  • Finishing Touches
    • Garnish the dish with chopped spring onions for a pop of color.