Stuffed Bean Curd Ingots

Cut bean curd into 14 - 16 rectangular pieces. Set aside.

Add oil to wok. Deep-fry bean curd until golden yellow. Drain. Scoop away the center of bean curd pieces with a small knife to form boxes. Set aside.

Season the meat filling. Stuff onto the bean curd boxes. Put shrimp meat at two sides to shape like ingots. Steam until 80% done. Take out.

Take another wok. Add Lee Kum Kee Choy Sun Oyster Sauce, Lee Kum Kee Hoisin Sauce, sugar and seasoning. Add marinade stock and steamed bean curd. Cook for a short while. Add starch solution and heat through. Sprinkle with oil. Put on a serving plate.

Saute the other ingredients and season. Put in the center of the serving plate.