Stewed Bean Curd with Shrimp

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::Stewed Bean Curd with Shrimp

*9 oz (250 g) fresh shrimps
*5 oz (150 g) tomatoes
*5 oz (150 g) bean curd
*3.5 T. rice wine
*1 t. salt, or to taste
*3.5 T. vegetable oil
*10.5 oz (300 ml) high stock
*0.5 t. scallions, chopped
*0.5 t. fresh ginger, chopped
*2.5 T. cornstarch dissolved
in 2.5 T. water
*2 t. sesame oil

Method:

1. Remove the shrimp heads. Shell, devein and wash the shrimps. Drain and mix with 5 t. of the rice wine, 0.25 t. and 0.5 t. of the salt. Let stand. 2. Dip the tomatoes in boiling water for 30 seconds. Peel, seed and dice them. Dice the bean curd and place in a pot of cold water. Bring to a boil; remove the bean curd immediately and drain. 3. Heat wok and add oil, the stock, the remaining salt and rice wine, the scallions, ginger, bean curd and cook, stirring gently. When the sauce returns to a boil, sprinkle with the sesame oil, remove and serve.

Total time:

30m

Cooking technique:

stewing

Cuisine:

Guangdong

Food menu:

vegetable

Cholesterol:

12mg

Carbohydrates:

Protein: