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Egg Bean Curd with Braised Mushrooms and Shrimps recipe

Egg Bean Curd with Braised Mushrooms and Shrimps

by Tham Jessica (@jessieinthekitchen)
Prep Time
30min
Cook Time
40min
Total Time
1hr 10min

A nutritious and delicious combination of homemade soybean milk and steamed egg tofu served with shrimp and vegetables.

Ingredients

4 Servings
(1 serving = 1 bowl of soybean milk and 1 portion of egg tofu with shrimp and vegetables)

Soybean Milk

  • 250g
    soybeans
  • 1500mL
    water
  • sugar

Egg Tofu with Shrimp and Vegetables

  • 4piece
    eggs
  • 200mL
    unsweetened soybean milk
  • 1/4tsp
    salt
  • 100g
    fresh enoki mushrooms
  • 10piece
    shrimps
  • carrot slices
  • baby corn, cut into small sizes
  • sliced ginger
  • 1tbsp
    minced garlic
  • 150mL
    shrimp stock
  • 1tbsp
    oyster sauce
  • 2tsp
    corn flour
  • 2tbsp
    water

How to make Egg Bean Curd with Braised Mushrooms and Shrimps

Soybean Milk

  1. Soak the soybeans in water for at least 6 to 8 hours. Drain.

  2. Add them to a powerful blender and blend them with 1500ml of water until well blended and smooth.

  3. Strain the blended mixture using a cheesecloth.

  4. Pour the mixture into a pot or a saucepan. Add an appropriate amount of sugar to taste. Bring to a boil, stir occasionally, and skim foam.

Egg Tofu with Shrimp and Vegetables

  1. Line a 3” x 7” rectangular baking pan or aluminum foil tray with aluminum foil to make the egg tofu easier to remove.

  2. Whisk eggs and mix with fine salt and unsweetened soybean milk. Strain the mixture.

  3. Pour into the foil tray or baking pan and cover with aluminum foil. Steam over medium heat for 12 minutes.

  4. Lift up and remove the egg tofu from the foil tray and cut it into pieces.

  5. In a wok, heat a little oil over medium-low heat. Add the shrimp heads and toss well. Allow the shrimp heads to cook for 2 to 3 minutes, stirring often.

  6. Add water to the shells. Bring to a simmer, pressing down on the shells with a spatula or large spoon to extract maximum flavor. Simmer for 5 to 7 minutes.

  7. Cut away the root part from the enoki mushrooms. Rinse briefly and drain.

  8. Heat 1 tablespoon of oil in a wok over medium heat. Sauté the sliced ginger and minced garlic until fragrant.

  9. Add the mushrooms, sliced carrots, and baby corn. Stir-fry thoroughly.

  10. Add the shrimp and cook, stirring until pink and opaque.

  11. Pour in the shrimp stock and the oyster sauce. Bring to a boil, stirring occasionally, until the liquid is slightly thickened, and the shrimp and veggies are completely coated.

  12. Thicken the sauce with the flour solution and pour over the steamed egg tofu with the mushrooms and the shrimps.

    Step 2.1: Thicken the sauce with the flour solution and pour over the steamed egg tofu with the mushrooms and the shrimps

Tips & Tricks

  1. Ensure the soybeans are soaked for at least 6 to 8 hours for a smoother blend.

  2. Strain the egg mixture to achieve a smoother texture for the egg tofu.

  3. Press down on the shrimp shells while simmering to extract maximum flavor for the stock.

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Recipe by

Tham Jessica

(@jessieinthekitchen)

I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...

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