Fresh Shrimp Qiongshan Tofu

Name: Fresh Shrimp Qiongshan Tofu
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Ingredients: 150 g Shrimp (needs marinating, see steps); 200 g Egg white; 5 g Refined salt; 10 g MSG; 1.5 g Sesame oil; 10 g Wet starch; 500 g Cooking oil (actual consumption ~75g, plus 15g pre-heated oil); to taste Superior stock (for steaming, 4 parts egg white to 6 parts stock ratio; for thickening and braising); 20 g Egg white (for marinating shrimp); 6 g Dry starch (for marinating shrimp); 1.5 g Baking soda (for marinating shrimp)

Steamed egg-white "tofu" set in superior broth, served with lightly fried shrimp braised in a cornstarch-thickened sauce. Elegantly presented, tender, and silky smooth.

2h 30m

Easy

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Ingredients

Shrimp (needs marinating, see steps) 150 g

Egg white 200 g

Refined salt 5 g

MSG 10 g

Sesame oil 1.5 g

Wet starch 10 g

Cooking oil (actual consumption ~75g, plus 15g pre-heated oil) 500 g

Superior stock (for steaming, 4 parts egg white to 6 parts stock ratio; for thickening and braising) to taste

Egg white (for marinating shrimp) 20 g

Dry starch (for marinating shrimp) 6 g

Baking soda (for marinating shrimp) 1.5 g

Instructions

Make the 'tofu'

Crack the eggs and separate the egg whites into a bowl. Add superior stock (using a ratio of 4 parts egg white to 6 parts stock), MSG, and refined salt, then mix well. Pour the mixture into a steamer vessel, steam over low heat until just set, then remove. This forms the 'tofu' base.

Prepare the shrimp

Rinse the shrimp and pat dry completely. Add them to the egg white marinade, which is made by mixing 20g egg white, 5g MSG, 5g refined salt, 6g dry starch, and 1.5g baking soda. Stir to coat the shrimp evenly, then refrigerate to marinate for 2 hours. Place a wok over high heat, add cooking oil, and heat to approximately 125°C (50% heat). Add the 150g marinated shrimp and deep-fry until cooked, then pour into a colander to drain excess oil.

Finish the dish

Return the wok to the heat, add superior stock and the fried shrimp, and braise briefly. Then add MSG, sesame oil, and wet starch to thicken the sauce. Stir in 15g of pre-heated oil, mix well, then spread the mixture evenly over the 'tofu' base to serve.