Beancurd with Prawn & Meat Sauce by Jessie Koey


1 piece square beancurd ( soft tofu ) - cut into 8 pcs
1 egg - beaten
3 tbsp plain flour
Oil for deep frying
1 tbsp oil
1 shallot sliced and 3 garlics minced
6 medium prawns - diced
1 small pc chicken meat - diced
3 crabstick - diced
2 tbsp sweet corns
1 stalk spring onions - chopped
2 tsp cornflour mixed with 2 tbsp water

Seasoning ingredients

1/4 tsp each of salt and pepper
1/2 tsp each of sesame oil and Chinese rice wine

Sauce Ingredients

100 ml chicken stock
1/4 tsp each of salt and sugar
pinch of pepper
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tbsp abalone sauce


Marinate beancurd with seasoning ingredients for at least 15- 20 mins. Carefully mix in beaten egg. Coat each piece beancurd with plain flour and deep-fry until golden. Drain and set aside.

1) Heat wok with 1 tbsp oil and saute garlic, onion until fragrant. Add in chicken meat, prawns, crabstick and sweetcorn and stir fry for 3 mins. Pour in the sauce ingredients and when it starts to boil, add beancurd and simmer for 2 mins. Thicken with cornflour mixture. Dish out and serve sprinkled with spring onion.