Claypot Seafood & Tofu
Savor the flavors of Claypot Seafood & Tofu with prawns, fish slices, and Japanese egg tofu cooked in Lee Shun Hing Oyster Sauce. Perfect for seafood lovers!
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Cooking tools:
- Claypot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Paper towel
- Colander
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
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