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 Choy Sun Oyster Sauce

  5. 20 g Premium Soy Sauce

  6. 15 g Hoisin Sauce

  7. 15 g Seasoning

  8. 15 g Sugar

Instructions Jump to Ingredients ↑

  1. 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.


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