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STEAMED PRAWNS WITH TOFU
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Total
- 3 tbsp Knorr Hao Chi Seasoning
- 15 big tiger prawns (lightly pre-fried to crispy)
- 1 pk tofu puffs
- 3 fresh ginseng
- 2 cups hot water
- 25 g huai Shan
- 1/2 tbsp wolfberries
- 20 g red radish slices
- 20 g edamame soyabean
- 20 g Emperor dou miao
- 1 Soak the ginseng, huai shan and wolfberries in 2 cups of hot water for 2 to 3 mins.
- 2 Fry the big tiger prawns in a pot of hot oil for 1 minute. Drain and set aside.
- 3 Place the tofu puffs and fried prawns on a big plate and lightly sprinkle KNORR HAOCHI ALL-IN-ONE SEASONING. Place the soaked ginseng, huai shan and wolfberries onto the prawns.
- 4 To cook, place the platter onto a steamer and steam for 3 to 5 minutes until the prawns are cooked.
- 5 Add on sliced red radish, edamame soybeans and emperor dou miao to garnish.
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