Steamed Stuffed Tofu

EVERYTHING BY: Taste Hong Kong

Ingredients
400g soft tofu
200g shrimp (including shell)
Seasonings for shrimps
1 tbsp finely chopped spring onion
1/2 tsp salt
1/2 tsp corn starch
1 tsp ground white pepper

Method:
1) Shell, devein, rinse shrimps and pat dry. Mince them with a food processor, add seasonings and stir well in one direction. Put in fridge for about half an hour before use.

2) Pat dry tofu, cut it into bite sizes and organize them on a plate. Use a small spoon to sprinkle some corn starch on top of each piece of tofu for gluing the topping (we need a little patient here as not to spill the corn starch on the plate).

Evenly spread a portion of the minced and chilled shrimp on top of tofu. Steam over medium heat for 4-5 minutes. Add soy sauce and oil to taste. Serve hot.

Tip
Spread the minced shrimp on tofu as we would do it with jam on bread. Difference is, we should do it gently in order not to disintegrate the tofu. Besides, the shrimp after minced is sticky, therefore, we may need two pieces of knives to play around. In shaping ‘shrimp paste’, wet knives to reduce the stickiness.