Bean Curd with Fresh
Shrimps
Ingredients
9 oz (250 g) fresh shrimps
5 oz (150 g) tomatoes
5 oz (150 g) bean curd
3 1/2 tbsp rice wine
1 tsp salt, or to taste
3 1/2 tbsp vegetable oil
10 1/2 oz (300 ml) high stock
1/2 tsp scallions, chopped
1/2 tsp fresh ginger, chopped
2 1/2 tbsp cornstarch dissolved in 2 1/2 tbsp
water
2 tsp sesame oil
1/4 tsp MSG
Directions
- Cut the bean curd into 1/2 inch (1 cm)
cubes.
- Remove the shrimps' heads. Shell, devein
and wash the shrimps. Drain and mix with
5 tsp of the rice wine, 1/4 tsp of the
MSG, and 1/2 tsp of the salt. Let stand.
- Dip the tomatoes in boiling water for
30 seconds. Peel, seed and dice them.
Dice the bean curd and place in a pot
of cold water. Bring to boil, remove the
bean curd immediately, and drain.
- Heat wok and add oil, the stock, the
remaining salt and rice wine, the scallions,
ginger, bean curd and shrimps. Bring to
a boil. Add the tomatoes and 1/4 tsp MSG.
Add the cornstarch-water mixture and cook,
stirring gently. When the sauce returns
to a boil, sprinkle with the sesame oil,
remove, and serve.
