Steamed Egg Tofu With Prawns & Salted Egg Yolk

It’s the fifteenth day of Chinese New Year! What better option than to serve up a dish that looks golden and bright and round (a.k.a. 金玉满堂)? A round ingot that brings prosperity to the year ahead, hopefully the remaining months continue to shine bright and remain cheerful. May this year (which is supposed to be a not-so-good year for the roosters) be a happy and healthy one for me and those around me.

Huat ah!


  • Egg tofu: 2 packs, sliced
  • Cornflour: 1/2 cup + 1 tbsp
  • Oil: 4 tbsp
  • Fresh prawn: 100g, roughly chopped
  • Sesame oil: 1/2 tsp
  • Oyster sauce: 1/2 tsp
  • Ground white pepper: a pinch
  • Onion: 1, small, finely chopped
  • Salted egg yolk: 2, boiled, mashed
  • Chicken stock: 1 cup


  1. Roll egg tofu in 1/2 cup cornflour.
  2. Heat oil in pan. Saute egg tofu slices, about 1min per side till golden brown.
  3. Remove from pan and arrange on a plate nicely.
  4. Mix prawns, sesame oil, oyster sauce, white pepper & onions together.
  5. Scoop prawn mixture onto tofu slices. Top with a bit of salted egg yolk.
  6. Steam 5min till prawns are pink.
  7. Heat up chicken stock & 1 tbsp cornflour till thickened.
  8. Scoop over tofu dish to serve.


  • Slice off a bit of the bottom of both ends of the egg tofu so that they can stand properly on the plate.

4 persons as side dish

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