Prep time: 10 minutes
Cook time: 10 minutes
- This classic Chinese dish has variations in the Hokkien, Cantonese, Teochew and Nyonya styles and is sometimes served during Chinese New Year
- 6-8 fresh prawns, shelled and deveined
- ½ long cabbage
- 5 pcs fresh shiitake mushroom, soaked in water till softened
- 50 g dried bean curd skins
- 2 Tbsp fermented bean curd
- 1 Tbsp fermented soybeans
- 1 pcs black fungus, soaked in hot water until soft, with the hard part trimmed off
- 30 g glass noodle, soaked in cold water and drained
- 2 shallots, sliced
- 6 cloves garlic, chopped
- ½ cup water
- 1 Tbsp sugar
- 3 Tbsp light soy sauce
- 1 Tbsp white pepper
Deep-fry the bean curd skins
In a braising pot, deep fry dried bean curd skins over a low-medium fire till lightly crispy. Set them aside.
Prepare the main dish
Fry shallots and garlics in ½ cup of leftover oil for 2 minutes.
Add in the fermented bean curd, soy beans and water gradually.
Boil the black fungus and mushrooms
Add soaked black fungus and mushrooms, and let it boil till it's cooked.
Steam the rest of the ingredients
Once the black fungus and mushrooms are cooked. Add cabbage, fried bean curd skins, prawns, glass noodles and let it steam for about 2-3 minutes.
Season and serve
Season with sugar, light soy sauce and white pepper before serving
Though traditionally vegetarian, this dish can include various types of meat including chicken, pork and seafood as well