2 tubes egg silken tofu
Some corn starch/potato starch
4 pcs shitake mushrooms
10 - 15 prawns
1 small packet frozen mixed vegetables
3 cloves garlic
1 tablespoon oyster sauce
1 tablespoon shaoxing wine
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
Salt to taste
1 cup water
Spring onions to garnish (I omitted)
Fry the egg into an omelette.
Lay the omelette onto the serving plate.
Cut the egg tofu into 8 equal pieces for each tubes.
Coat the silken tofu with some corn starch and immediately deep fried it until golden brown.
Then layer the tofu on top of the omelette.
Heat up the pan with some cooking oil, add in the chopped garlic. Stir fry until fragrant.
Then add in the chopped mushrooms, prawns and mixed vegetables and stir fry for about one minute.
Add in water, dark soy sauce, light soy sauce, shaoxing wine and oyster sauce.
Bring it to boil and add in some corn starch until it is slightly thicker. Season with salt if needed. Then drizzle the sauce onto the tofu in the serving plate, and garnish with some chopped spring onions which I omitted.