Recipe • Steamed Tofu and Prawns with Special Sauce
I was given the opportunity in this collaboration between Dancing Chef™ (Singapore) and Singapore Home Cooks (Facebook).
Using Dancing Chef™ Laksa paste and Hainanese Chicken Rice paste to create dishes other than the usual bowl of laksa and chicken rice.
I'm sharing my first featured dish today as well as the recipe, using Dancing Chef™ Hainanese Chicken Rice paste. This is the base ingredient for the special sauce.
Dancing Chef™ pastes contain no MSG, preservatives or artificial colouring, making them a natural product. And this dish is also suitable for young children, making it a dish for the whole family to enjoy!
Steamed Tofu and Prawns, topped with Hainanese Chicken Rice sauce.
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1 block of Tofu
4 medium size Prawns
2 TBS Fish Paste
Handful of Bunashimeiji (Mushrooms)
1tsp Wolfberries (wash and soak briefly in water)
Coriander & Spring Onion, to garnish
1/4 tsp Sugar
Pinch of Salt
1/2 tsp Cornflour
*the above seasoning should be adjusted according to the saltiness of fish paste*
1 clove Garlic, minced
1 TBS Dancing Chef™ Hainanese Chicken Rice paste
1 tsp Oyster sauce
1 tsp light soy sauce
2 tsp Hua Diao wine
1/2 tsp Sugar
•Clean and devine prawns, coarsely dice them and add seasoning (A). Mix well.
•Place prawn fish paste on tofu & bring steamer to a fierce boil.
•Steam tofu at medium high heat for 7 minutes.
•To cook the sauce, heat a frying pan and add 1 tablespoon of Dancing Chef™ Hainanese Chicken Rice paste (including the oil from the paste). Sautéed minced garlic with the paste, add oyster sauce and about 50ml water. Let it bubbles and add in the mushrooms.
•Pour the sauce over the tofu, garnish and serve.