Seafood tofu puff (海鲜油豆腐）

Ingredients:

2 boxes of 10piece tofu puffs

750gms of prawns

1box of fish paste (approx 200gms) 

1 spring onion ( thinly chopped)

2 cloves of garlic ( finely chopped) 

1 tsp fish sauce

1 tsp sesame oil 

1/2 tablespoon cornflour

1 egg white

Pinch of salt and pepper

Method: 

1- peel and devein the prawns. Keep the shells aside for other dishes.

2- chop all prawns into small pieces.

3- blend garlic, fish sauce, sesame oil, cornflour, egg white and salt & pepper.

4- add 3/4 of the prawn and blend together

5- add fish paste and mix together

6- add the remaining chopped prawns, spring onions and mix well.

7- cut a slit in the tofu puff like a pocket. Invert the puff with the porous side facing out. 

8- stuff the paste into the puff

9- deep fry until cooked

10- place on kitchen towels to absorb oil before plating.

Stir fried nai bai with double eggs (双蛋奶白菜）

Ingredients:

500gms of Nai Bai

1 salted egg ( separate yolk and white)

1 century egg (cut into small pieces)

2 cloves of chopped garlic

200ml stock

100ml of water

1tsp of vegetable seasoning

A pinch of salt

1/2 teaspoon sugar

1/2 tablespoon sesame oil

1/2 tablespoon hua tiao cooking wine

Dash of pepper

Method:

1- Cut the salted egg yolk and century egg into small pieces

2- heat the oil and sit fry the garlic until fragrant 

3- Add nai bai and stir fry till half cooked. Dish out and set aside.

4- Bring stock and water to boil. Add vegetable seasoning, salt, sugar, sesame oil, cooking wine. 

5- Add back nai bai and stir fry till cooked.

6- Add a dash of pepper before serving.