Rose’s Kitchen

Seafood Beancurd


3 rolls Japanese beancurds

150g small shrimps, shelled

1 squid, cut into rings

meat of 1 steamed crab

50g mixed peas

1 red chilli, sliced

2 egg whites


250ml chicken stock

2 tbsp chinese rice wine

1 tsp sesame oil

1 tsp oyster sauce

a dash of pepper

a pinch of salt


2 tsp cornflour

1 tbsp water


1.  Shell shrimps, devein and wash clean.  Wash sotong and cut into rings.

2.  Cut beancurds into 2cm pieces,  deep-fry till golden brown.  Remove and place them on a serving plate.

3.  Bring 250ml stock to a boil.  Add in the seasoning, shrimps, sotong rings and crab meat.  Add in the mixed peas and sliced red chillies.  Thicken with thickening solution.

4.  Turn off heat, pour in the egg whites.  Stir mixture briefly and pour over the fried beancurds.

February 14, 2007 - Posted by | Vegetables, Bean Curds and Eggs

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