Been looking at this bag of shrimp in the freezer for a couple of weeks, but have not had any inspiration on what to do with them. Since it’s still considered Chinese New Year’s this week (it goes on for 15 days), and my Mama has been providing me with some delicious treats that require frying, tonight I felt like cooking something light, to go with the yummy sweet rice cakes that are covered with egg batter and pan fried to their crunchy outside, soft inside perfection. So it was decided the method of cooking these shrimp: Steam of course!
- 20 big shrimp
- 1 box of tofu
- 1/8 tsp salt
- 1 tsp cornflour
- 1 tbsp oyster sauce
- a dash of white pepper
- 1 tbsp soy sauce, I used spicy dumpling sauce for a little kick
- 1 tsp sesame oil
- a dash of black pepper
- 1 stalks green onions, cut into small pieces
- Peel and devein the prawns. Smashed the shrimp flat with a mallet, then chop into paste. Mix with marinade and set aside
- Cut the tofu into about 2 inch squares, set them on a paper towel to dry off the excess water. Place tofu into a bowl and spoon prawn paste on top, you can form them into little balls for better presentation.
- Steam in a steamer over high heat for at least 20 minutes, or until the shrimp paste is cooked through, changed into red in colour. Discard any excess water in the plate. Drizzle with seasonings. Serve hot.
Adapted from Christine’s Recipes