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Steamed Bean Curd With Shallot Oil 蒸葱油豆腐

Recipe by Huang Kitchen, Angie Liew
Steamed Beancurd with Shallot Oil 蒸葱油豆腐 Pinterest Cover Photo
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Prep Time10 minutes
Cook Time10 minutes

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Servings: 4 people

Ingredients
 

Ingredients:

  • 1 piece bean curd, soft
  • 3 shallots, sliced
  • 1 tbsp spring onion, chopped
  • 1 tbsp dried prawns, soaked
  • 2 tbsp cooking oil

Seasoning:

  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • ¼ tsp dark soy sauce
  • ¼ tsp chicken stock granukles
  • ½ cup water, 100 ml

    Instructions
     

    Preparing Ingredients:

    • Place soft bean curd
      Place the soft bean curd in a steaming plate and set aside.
    • Sliced shallot, chop spring onion and soaked dried prawns.
      Soak dried prawns and drained, cut shallot into thin slices and chopped spring onion for garnishing.
    • Prepare seasoning
      Prepare seasoning ingredients for the sauce.
    • Mix the seasoning ingredients in a bowl.
      Mix well the sauce ingredients in a bowl, set aside and we are ready to cook the dish.

    Cooking Bean Curd With Shallot Oil

    • Steam bean curd
      Prepare steamer by bringing water to a boil in a wok. Then place the soft bean curd into the steamer.
    • Steam bean curd.
      Steam over high heat for 5 minutes.
    • Remove from steamer and pour away excess water.
    • Deep fry sliced shallots.
      Then heat up 2 tbsp cooking oil and saute sliced shallots till golden brown and fragrant.
    • Pour fried shallot and oil
      Pour the fried shallots and oil over the cooked bean curd.
    • Deep fry soaked dried prawns.
      Then fry the soaked dried prawns till golden brown and set aside.
    • Heat seasoning in wok.
      Next, pour the seasoning sauce into the wok and bring to a boil.
    • Pour over bean curd.
      Pour the hot sauce over the steamed bean curd.
    • Sprinkle chopped spring onion and dried prawns.
      Lastly, sprinkle the top with chopped spring onion and fried dried prawns. And we are ready to serve.

Enjoy!

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Notes

Use a small knife to cut and remove  the plastic cover of the bean curd box.  Place s steaming plate and cover it over the box. Turn it over and then cut small holes on the four corners of the beancurd box. Shake a little and the bean curd can be removed easily from the box.
Use a premium brand soy sauce. Also note that different brand soy sauce differ in saltiness, so the amount of soy sauce can be adjusted base on each palette. As the bean curd is tasteless, the soy sauce seasoning used should be salty enough. 
Steaming the bean curd is a way to remove the soy bean raw taste. So its best to serve the dish hot.