1 block tofu (bought from market about 300 g) or 1
1 box Silken Tofu – mashed
50-80 g prawns/meat – chopped coarsely
4 eggs -beaten lightly
4 mushrooms – soaked till soft and chopped coarsely
4 cloves garlics – minced
1 tbsp fried shallots (optional)
Coriander leaves and sliced chilli – for garnishing
1/2 tsp of salt
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp chicken granules
Dash of white/black pepper
1) Heat wok with 1 tbsp oil and saute garlics till fragrant, add in mushrooms and stir fry till aromatic, season with 1 tsp of light soy sauce. Dish out and set aside.
2) In a mixing bowl, place mashed tofu, beaten egg and prawns. Stir to mix evenly, add 1/2 of fried mushroom and fried shallots. Finally add in seasoning sauce and stir to combine everything together.
3) Pour mixtures to heat-proof deep dish. Bring water to boil in a wok. Place a wire rack in the wok and place the dish of tofu and egg mixtures on the rack. Covered the wok and steam over low heat for 15-20 minutes.
4) Once cook, garnishing with remaining fried mushrooms, chilli and coriander leaves.
5) Serve hot.