COORDINATION Rachel Xie PHOTOGRAPHY Wong Wei Liang ART DIRECTION & STYLING Nikki Ho MAN FU YUAN #02-00 Intercontinental Singapore, 80 Middle Road (6825-1062)
BEANCURD WITH PHOENIX PRAWNS
By Kwan Yiu Kan, Chinese executive chef from Man Fu Yuan
30g + a pinch of cornflour
1 tsp + a pinch of salt
200g tiger prawns, shells and veins removed
300g tofu 150g water chestnuts, peeled and diced
100g shiitake mushrooms, soaked until soft, then minced
5g black moss, soaked for 20min until soft
2 tsp + 1 tbsp cooking oil
1/2 tsp sugar
2 tsp light soya sauce
1. Add a pinch each of cornflour and salt to the prawns and mix well.
2. Mix together 30g cornflour, 1/2 tsp salt, tofu, water chestnuts, mushrooms, coriander and black moss.
3. Place the tofu mixture in a circle on a round plate, and put the prawns on top of it, leaving the centre empty for the spinach later. Steam for 10min.
4. Heat 2 tsp oil in a wok. Stir-fry the spinach for 1min over high heat. Add 1/2 tsp salt, sugar and water. Bring it to the boil, then transfer the spinach to the centre of the plate. Drizzle the soya sauce and 1 tbsp heated cooking oil over.
This article was first published in Simply Her January 2014.