Simply Her (Singapore) - - Home & Food Recipes - By Chan Lap Hing

IN­GRE­DI­ENTS 3 egg whites 100ml chicken stock 300g silken tofu, diced 1 tbsp veg­etable oil 300g medium prawns, shelled 40g dried mush­rooms, soaked in hot wa­ter for 10min 1 medium car­rot, juli­enned 40g pre­served Sichuan veg­etable, chopped 2 tbsp oys­ter sauce A pinch of sugar DI­REC­TIONS 1 Mix the egg whites and chicken stock in a heat­proof bowl. Place the tofu in it and steam for 7min over low heat. 2 Heat the oil in a hot pan, and stir-fry the prawns and the re­main­ing in­gre­di­ents for 5min. 3 Dish the prawn mix­ture onto the steamed tofu to serve.

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