STEAM SALTED EGG TOUFU PRAWN

Ingredients

1 tube egg toufu
2 no. salted egg
9 pieces medium size fresh prawn

a little corn flour

pinch of pepper

1 teaspoon sesame oil


Method:

1) Remove shell of prawn, slit back, devein, wash and drain

2) Grease a plate with sesame oil, set aside for use later

3) Cut toufu into 9 equal round slice, arranged on pre-greased plate

4) Remove black soil from salted egg exterior, wash clean

5) Break open salted egg in a bowl, remove yolk from it, add
pepper into balance egg white and lightly beat to combine,
set aside

6) Cut salted egg yolk into 9 pieces

7) Rub top of toufu with a little corn flour, arrange prawn on
one side of toufu, and salted egg yolk on the other side

8) Pour beaten salted egg white into plate

9) Steam over low flame for 8 minutes, serve

BAKED WHITE SNAPPER

Ingredients

1 piece white snapper fish fillet (about 200gm, not too thick)
1 teaspoon salt
1/2 teaspoon ground ginger

1 teaspoon sesame oil

1 teaspoon black pepper
1/2 teaspoon chilli powder
2 slice cheddar cheese (cut into strip)

Method:

1) Grease a baking tray with sesame oil

2) Wash white snapper, wipe dry with paper towel,
make criss-cross lines on surface of fish, season
with salt and ground ginger for 5 mins

3) Transfer fish to pre-grease tray, sprinkle with
black pepper and chilli powder

4) Arranged cheddar cheese over fish fillet

5) Baked in 180 degree celsius pre-heated oven for 15
minutes, remove from oven, cut open fish with a knife
before serving hot