Ingredients
- Silken Tofu (large block)
- 100g peeled green local trawler prawns
- 50g pork belly chopped into small pieces
- Pinch of salt
- 1/2 can valcom water chestnuts chopped
- 1 egg white
- 1tsp potato starch
- 1TBSP dripping for sauce
- 1tsp potato starch for sauce
- 1TBSP oyster sauce for sauce
- 1tsp tamari for sauce
- 1/2tsp coconut sugar for sauce
- Splash of dark soy for sauce
- 50g chicken bone broth for sauce
Method
- Cut tofu into 8 equal pieces.
- Use a small food processor and combine prawns, pork belly, salt, water chestnuts, egg white and potato starch until just combined.
- Place tofu on a steaming plate and then scoop equal portions of prawn and pork mixture on top.
- Boil water in a steamer and then place tofu into steamer for 20 minutes.
- Meanwhile, add all sauce ingredients to a saucepan (dripping, potato starch oyster sauce, tamari, coconut sugar, dark soy and chicken bone broth) and stir over medium heat until thickened.
- Once the steaming has finished, remove from plate and place tofu on serving dish. Top with sauce and enjoy.
- We also made spring rolls using the rest of the can of water chestnuts, so they are in the photo too.
Product used in recipe
- VALCOM - VALCOM WATER CHESTNUT SLICED
