Claypot Seafood & Tofu - Lee Shun Hing

Ingredients

• 30 ml cooking oil
• ½ yellow onion, cut into wedges
• 3 cloves garlic, cut into slices
• 50 gm carrot, cut into slices
• 50 gm medium prawns, deshelled, deveined and butterflied
• 50 gm fish slices
• 120 gm Japanese egg tofu, sliced into 1cm slices
• 50 gm squid in slice
• 4 tbsp Lee Shun Hing Oyster Sauce
• 100 ml water
• ½ tsp white pepper
• 1 egg, beaten
• mixture of corn-starch and water