Shrimp With Doufu


1 lb. Bean curd.

2 cups vegetable oil 1 oz. Shelled shrimp.

1 tbsp. Cornstarch dissolved in water 1 oz.

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Sliced cooked pork 1 oz. Cooked bamboo shoots.

1 tbsp. Sherry Minced ginger to taste.

3 tbsp. Chopped scallion.

1 tbsp. Dried shrimp roe 1/2 cup water.

To Prepare:

1. Cut bean curd into triangles about 1 cm. Thick. Fry in the cooking oil until the bean curd turns yellow, and set aside.

2. Mix shelled shrimp with dissolved cornstarch. Fry quickly over a low flame and drain.

3. Heat 2 tsp. Oil over a high flame, put in pork and bamboo shoots and saute. Add sherry, 1/2 cup water, bean curd, ginger, scallion and shrimp roe and stew until the stock becomes thick, then serve.

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