Steamed Egg Tofu With Prawns
Good for 2-3 pax


1 box Silken Tofu

4 Eggs (about 50g each)

200ml Water

¾ Tbsp Fish Sauce

Chopped Spring Onions

Marinate For Prawns

8-10 pcs prawns (Deshell, deveined)

½ Tsp Salt

Pinch of Pepper

1 Tbsp Hua Diao Wine

1 Tsp Cornflour


1 Tbsp Sesame Oil

1 Tbsp Seafood Sauce

1 Tbsp Hua Diao Wine

1 Tbsp Water


  1. Cut tofu into small cubes.
  2. Beat eggs and strain through a sieve. Add in water and fish sauce mix well.
  3. Pour over cube tofu
  4. Cover with cling film and steam over medium heat once water boil for about 7mins.
  5. Remove flim, add in prawns and steam for another 3mins.
  6. Pour sauce over and garnish with spring onion.


  1. Proportion of water to egg is 1:1. Measure the weight of egg before adding in the same amount of water.
  2. Ikura (fish roe) can also be added to give more flavour to the dish. If Ikura is added, reduce sauce to half a portion.