-
1
PREPARATION.
-
2
Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
-
3
Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
-
4
Cut up the tofu into small pieces about 1 to 1 1/2 inch by 1/2 to 1 inch size (approximately) set aside.
-
5
Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
-
6
In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, 1/2 teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
-
7
.
-
8
COOKING DIRECTIONS.
-
9
In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
-
10
Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
-
11
Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
-
12
Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
-
13
In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
-
14
Enjoy this Asian dish.
-
15
.
-
16
NOTE:.
-
17
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.
