Wednesday, January 20, 2010


SHRIMP OMELETTE'S WITH BEAN CURD

Ingredients:
100g shrimps (remove shell)
1 piece bean curd
2 egg whites
1 tbsp spring onion (diced)
1/8 tsp hashed garlic
1/8 tsp grated ginger

Marinade:
1/6 tsp salt
2/3 tsp egg white
1/3 tsp cornflour
a pinch of pepper

Seasoning:
1/2 cup water / stock
1/8 tsp salt
a dash of sesame oil
a pinch of pepper
1tsp cornflour with 2 tbsp water

Method:

  • Remove intestines from shrimps, rinse and wipe dry. Marinade well and deep fry with oil briefly. Remove aside.
  • Beat egg white, stir in a little salt and oil. Deep fry briefly and remove excess oil.
  • Rinse bean curd, wipe dry and dice. Deep fry until golden brown. Remove and soak up excess oil.
  • Heat a little oil to saute shrimps, sprinkle wine, pour in seasoning mix, stew till ingredients done. Pour in cornflour mixture. Stir in egg white mixture and dish up, pour over bean curd. Sprinkle with spring onion. Serve warm.




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