Claypot Tofu with Shrimp Balls

@AniphaeS

Published in 

Food made in China

 · 1 year ago

Claypot Tofu with Shrimp Balls

Marinating Ingredients:

• 12 oz shrimp, deveined and shells removed, chopped into small pieces
• 1 tsp salt
• Pinch of white pepper powder
• 1 tsp sugar
• 1 Tbsp cornstarch

Cooking Ingredients:

• 1 box of soft tofu, cut into medium-sized cubes
• 4 cups Napa cabbage, cut into cubes
• 2 cups chicken broth
• 2 cups water
• 1 tsp salt
• 1 Tbsp oil
• 3 slices of ginger
• 1 Tbsp cornstarch mixed with water (for thickening)
• 1 tsp sesame oil
• Chopped scallions and cilantro for garnish

STEPS

1. In a bowl, combine the chopped shrimp with salt, white pepper powder, sugar, and cornstarch.
2. Stir well until all the ingredients are evenly mixed.
3. Place the shrimp mixture in the refrigerator and let it marinate for a few hours.
4. Heat a claypot over medium heat and add 1 tablespoon of oil and the ginger slices.
5. Add the Napa cabbage cubes and cook for a few minutes.
6. Pour in the chicken broth and water, then add 1 teaspoon of salt. Bring it to a boil.
7. Gently add the tofu cubes to the claypot without stirring. Instead, slowly shake the claypot to level out the ingredients.
8. Turn off the heat and use a large spoon to form individual shrimp balls from the marinated shrimp mixture. Place them in the claypot.
9. Turn the heat back to medium and cook for 3-5 minutes.
10. Add the cornstarch mixed with water to thicken the sauce.
11. Drizzle with sesame oil and garnish with chopped scallions and cilantro.
12. Your Claypot Tofu with Shrimp Balls is now ready to serve.

Note: Remember to adjust the cooking time as needed to ensure the shrimp balls are cooked through.