Ingredients Jump to Instructions ↓

  1. 500 g 1 pc

  2. 150 g Shrimp(s)

  3. 150 g 100 g Shrimp(s)

  4. 50 g 50 g Seasoning Mix

  5. Choy Sun Oyster Sauce

  6. 20 g Premium Soy Sauce

  7. 15 g Hoisin Sauce

  8. 15 g Seasoning

  9. 15 g Sugar

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

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


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