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Pipa Tofu ( 琵琶豆腐 )

5 from 2 votes
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Ingredients
  

  • 1 bowl Toufo
  • 1 bowl Prawns
  • 1 bowl Chicken
  • Pinch Pepper
  • Half bowl Carrots - mini cubes
  • Half bowl Coriander stems - cut smalls
  • Half tbsp Sugar
  • 2 - 3 tbsp Cornflour
  • 2 tbsp Soy sauce
  • 2 tbsp Chicken Powder
  • 1 Egg white only
  • Half cup Rice wine

Forming the pipa toufo

  • Sesame oil to oil hand
  • Oil for frying
  • Ceramic soup spoons

Flour for coating.

  • Half bowl Rice flour for coating
  • Half bowl Tapioca starch for coating

Sauce ingredients

  • 1 tbsp Minced garlic (fry with a touch of oil, I used pork lard)
  • 2 bowl Chicken stock + dried scallops soaked
  • Reserved liquid from the steaming pipa toufo
  • Half cup Rice wine
  • 1 tbsp Chicken powder
  • 1 tsp Sugar
  • 2 tbsp Corn-starch slurry

Instructions
 

Step 1 - Mixture

  • I used a mix of prawns and chicken. Minced but not overly fine until runny! Just mix everything, seasoning and all.

Step 2 - Shaped and steam.

  • Oil your spoons, form the paste and steamed 10 minutes medium heat. Do NOT throw away the juice that will come out. Collect them into a small bowl and reserve for making sauce.
  • After steaming arrange in a container and keep in fridge till you want to cook them.

Step 3 - Frying

  • Fry for literally 2 minutes in hot oil. Inside should still be soft and outer layer crunchy. Please do not fry till it's hard and dry!
  • Set to drain before serving.

Step 4 - Saucing.

  • Fry the garlic and add in 2 bowls of dried scallops chicken stock plus all the reserved liquid from the steaming pipa toufo process. Add the corn-starch slurry. Seasoned.