Steamed Egg Tofu with Egg and Prawn

This is another simple recipe that I love to cook for hubby and Alex. I got it from my friend, Melanie Ruth Salim, who loves to cook for her family and has a lot of delicious recipes =)

This is the good thing about passed-down recipes. Most of them are guaranteed good and do not require a lot of ‘uncommon’ ingredients and spices. It’s just so perfect for a beginner and amateur cook like me.

(Serves 2-3)  

  • One tube egg tofu
  • Eight prawns
  • One egg
  • Salt
  • Dash of pepper
  • Japanese seaweed (optional)
  • Finely chop the egg tofu, or you can use your clean hand to smash it.
  • Remove the prawns’ shells, de-vein the prawns by cutting along the top middle part of the prawns and remove the black veins, and then finely chop the prawns.
  • Mix the egg tofu, prawns and egg in a plate. Add salt and dash of pepper.
  • Bring water to boil in steamer and steam the egg tofu, prawns and egg over high heat for about 5-10 minutes.
  • Serve with warm rice. I sprinkled some Japanese seaweed (Alex’s favorite) on top of the dish and rice.
PS. This dish is perfect for toddlers who just started eating solid because it is nutritious and has a very soft texture.
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