Seafood Qiongshan Tofu 海鮮瓊山豆腐

🧂 Ingredients

• 125 g Prawns

  (or shrimp)
• 125 g Scallops
• 2 Dried scallops
• 200 g Fuzzy melon

  aka mo gua, mao gua, hairy gourd, Chinese zucchini
• 50 g Shiitake mushrooms
• 1 ¼ c Broth

  (or water)
• ½ tsp Salt
• 1 tsp Light soy sauce
• 1 tbsp Cornstarch
• 1 tbsp Shaoxing wine
• 1 tbsp Abalone sauce

  (or oyster sauce)
• 1 tbsp Oil
• 1 stalk Green onions

  , chopped (for garnish)
• 1 c Egg whites

  (approx. 7 large eggs)
• ½ c Clear broth

  (or water)
• ½ c Milk
• ½ tsp Salt
• 1 tsp Cornstarch

Instructions

• 1 Soak dried scallops for 2 hours and pull them apart into shreds. Keep the
  soaking water Use only enough water to cover the scallops and a little bit more.
  Too much water will dilute the soaking water
• 2 Prepare and devein prawns and scallops Alternatively, you may use any protein
  that amounts to approx. 250 g
• 3 Dice or slice the prawns and scallops to your desired size and shape I usually
  dice everything but I had these big prawns that I thought dicing would be a
  waste so I just halved them
• 4 Dry the prawns and scallops in a colander or with some paper towels. Set aside
• 5 Dice the fuzzy melon and shiitake mushrooms
• 6 Combine 1 tsp cornstarch, ½ tsp salt in ½ c clear broth. Mix well
• 7 Add the broth mixture to 1 c egg whites and ½ c milk. Mix until egg whites are
  fully mixed with the broth and milk. Use hand blender or immersion blender for
  best results
• 8 Pour the mixture through a sieve and into a steaming dish to remove any unmixed
  particles for better texture
• 9 Make a cover for the egg whites by using a piece of aluminum foil that is
  slightly larger than the steaming dish. Make a fold vertically and horizontally
  in the middle to give the foil stability.
• 10 Place in steamer when the water starts to boil, lower heat to low and steam with
  aluminum foil cover for 20 minutes. Note: give the egg whites a final stir
  before steaming so that the corn starch that has sunk to the bottom of the dish
  can get mixed again. Cooking time will differ with the depth and size of your
  steaming dish. I used a pie plate that is 24 cm or 9.5” diameter and 3.5 cm or
  1.5” deep. Leave room for the sauce that goes on top
• 11 Pour the soaking water into a measuring cup then add broth to get a total 1 ¼ c.
  Add 1 tbsp cornstarch to it and mix well
• 12 Heat your wok or pan to high or medium-high heat. Add 1 tbsp oil
• 13 Fry the prawns and scallops until lightly toasted. Will take approx. 2-3 minutes
• 14 Add 1 tsp light soy sauce and 1 tbsp Shaoxing wine. Stir-fry for 10 seconds and
  remove the scallops and prawns In the photo, it shows quite a bit of liquid in
  the wok. It’s more liquid than I would’ve like. I didn’t blot them dry with a
  paper towel. However, for this dish, it’s not a big deal since we will be making
  it saucy
• 15 Add the dried scallop shreds, shiitake mushrooms and fuzzy melon into the wok.
  Stir-fry for 1 minute
• 16 Give the broth mixture a mix and pour it into the wok
• 17 Add ½ tsp salt and 1 tbsp abalone sauce. Stir until everything is mixed well.
  Bring to a boil
• 18 Turn heat down to low and cover. Let cook for 10-15 minutes until the fuzzy
  melon is soft and ready to eat
• 19 Add the prawns and scallops when the egg whites are done to prevent overcooking
• 20 Once 20 minutes are up, check if egg whites are done. Use a toothpick to check
  the centre. It’s done when the egg whites have solidified
• 21 Remove the egg white dish from the steamer
• 22 Add the prawns and scallops into the wok. Turn the heat to high and stir-fry and
  mix until the sauce is bubbling
• 23 Pour the sauce onto the egg whites gently
• 24 Garnish with chopped green onions
• 25 Serve

Nutrition Info