蝦滑蒸豆腐 Steamed Tofu with Minced Shrimp

蝦滑蒸豆腐

材料

嫩豆腐 ⋯⋯⋯⋯⋯⋯ 1 盒（400g）

蝦仁 ⋯⋯⋯⋯⋯⋯⋯ 180 克
麻油 ⋯⋯⋯⋯⋯⋯⋯ 1/2 茶匙
鹽 ⋯⋯⋯⋯⋯⋯⋯⋯ 一小撮
生粉 ⋯⋯⋯⋯⋯⋯⋯ 適量

蒸魚豉油 / 生抽 ⋯⋯ 1 湯匙

蝦葱油

油 ⋯⋯⋯⋯⋯⋯⋯⋯ 2 湯匙
櫻花蝦 ⋯⋯⋯⋯⋯⋯ 1 湯匙
葱花 ⋯⋯⋯⋯⋯⋯⋯ 1 湯匙

做法

1. 蝦仁逐隻用刀拍扁，然後用刀背剁成蓉並起膠；
2. 蝦膠加入麻油和鹽拌勻；
3. 倒掉豆腐盒內的水，倒出豆腐並切片（約1-1.5cm厚），鋪上蒸碟；
4. 豆腐面灑一點生粉，放上適量蝦膠，然後蒸6-8分鐘；
5. 小鍋內放入油和櫻花蝦，開小火把蝦煎香，櫻花蝦煎至金黃後便可熄火（約4-5分鐘），加入葱花拌勻；
6. 取出蒸好的豆腐，淋上豉油及蝦葱油，完成～

Steamed Tofu with Minced Shrimp

Ingredients

Silken Tofu  1 box (400g)
Shrimp  180 g
Soy sauce  1 tbsp
Sesame Oil  1/2 tsp
A pinch of salt
Potato Starch

Shrimp oil 

Oil  2 tbsp
Sakura shrimp  1 tbsp
Chopped spring onion  1 tbsp

Method

1. Use a knife to flatten the shrimp one by one, Then use the back of knife blade to chop it.
2. Add sesame oil and salt into the minced shrimp.
3. Drain off the water from package tofu. Cut in piece (~3 x 5cm, 1-1.5cm thick), put on a plate.
4. Sprinkle a pinch of potato starch on tofu. Then put minced shrimp on, steam for 6~8mins.
5. In a small pan, add oil and sakura shrimp to make shrimp oil, heat up by low heat for 4-5 mins, then add spring onion stir it well.
6. Pour the soy sauce and shrimp oil on top of steamed tofu. Done~