Tofu and Egg Casserole with Shrimp 虾仁豆腐煎蛋煲
This is a recent one-pot dish I learned from Youtube that is simple and quick yet tastes scrumptious. The way eggs are prepared and layered makes all the difference. I mainly work off this recipes and make my own ingredient adjustments.
Ingredients:
Seasoning sauce: 3 tbsp oyster sauce, 3 tbsp soy sauce, 1 tsp sugar, dash of white pepper, 2 tbsp water, mix well
5 eggs, 4 of which beaten and seasoned with salt and pepper, 1 egg used to coat tofu
Cornstarch water: 3 tbsp cornstarch thinned with 2 tbsp water
1 onion, sliced
1 box of firm tofu, cut into slices for frying
1 pound shelled shrimp, marinated with 1/2 tbsp cornstarch, 1/2 tsp each salt and pepper, and 1 tsp canola oil
Ginger and garlic, sliced thin
Sliced mushrooms
Instructions:
Coat tofu pieces with 1 egg (lightly beaten with 1/2 tsp of cornstarch) and fry in nonstick frypan on both sides until golden
Sauté ginger and garlic slices in the same pan, and add sliced onion
Mix in seasoning sauce until well coated, and then add 2 cups of hot water
Boil for about 3 minutes and pour into preheated (2 minutes) clay pot
Layer sliced mushroom on top while making shrimp and eggs
Cover and cook for about 5 minutes, then mix in cornstarch water to thicken the mixture in claypot
Add a little oil to the same fry pan, and fry shrimps for 20 seconds per side (30% done) and set aside
Combine any leftover egg from tofu coating with the 4 beaten eggs , and add 1 tsp of oil to fry pan and pour eggs into pan
Cook briefly till about 50% done, using rubber spatula to move and congeal egg but leaving enough liquid egg on the surface
Layer eggs, liquid side up into claypot, and layout shrimps on top
Sprinkle either chopped scallions or cilantro, cover claypot and cook for about 1-2 minutes
Serve immediately by mixing the thick sauce on the bottom with eggs and shrimps to coat
Notes: This nice and easy one pot meal relies on cornstarch to thicken the sauce to coat what’s inside. You can also add fish sauce and other condiments to taste