Steamed Stuffed Capsicum With Prawns, Egg Tofu And Quail Egg In Vegetarian Sauce (Shitake Mushroom)

Stuffed Capsicum

Stuffed Capsicum 1

Sruffed Capsicum 2.jpg

Ingredients
5 capsicums (red, yellow, green colour – it’s to your preference)
2 tubes Egg Tofu
200 g prawns – minced finely
150 g minced chicken breast meat
1/2 egg white
1 tbsp corn flour

Seasoning
Salt to taste
Pinch of pepper
1 tsp sesame oil
1/2 tsp chicken powder
1 tsp light soy sauce
1/2 tsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

Sauce Ingredients
150 ml chicken broth
1 tbsp Woh Hup Vegetarian Sauce (Shitake Mushroom Lower Salt)

1 tsp corn flour (mixed with 1 tbsp water)
Some wolfberry
5-6 quail eggs

Method
1) Wash capsicums and cup into cups form.  Remove seeds and rinse well. Drained and set aside.
2) In a mixing bowl, add in minced prawns meat, chicken meat, tofu and seasonings, mixed till well combined. Stuff mixture in capsicum cups, make a well in the center and add with a quail egg. Steam over rapidly boiling water for 20 minutes.
3) In a small pot, bring sauce ingredients to a boil, adjust taste to your preference. Thicken with corn starch.
4) Arrange steamed capsicum on serving plate, ladle the gravy over it and sprinkle with some wolfberry. Serve hot.

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