Cold tofu with prawns and hot–sour dressing

Cold tofu with prawns and hot–sour dressing

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

This pretty dish is very easy to make and requires minimal preparation. It can largely be done in advance so this is perfect for casual entertaining. The combination of sweet prawns, smooth tofu and the mellow, vinegary dressing is sublime.

Ingredients

Quantity Ingredient
600g medium–small tiger prawns, cooked, peeled, tails intact, and cleaned
600g silken tofu
1 small handful coriander sprigs, to serve

Hot–sour dressing

Quantity Ingredient
60ml light soy sauce
80ml black rice vinegar
2 tablespoons sesame oil
2 tablespoons peanut oil
1 teaspoon Strained chilli oil, or to taste
1 tablespoon caster sugar
1 tablespoon shaoxing rice wine
185ml Chicken stock
3 cm piece ginger, peeled and finely shredded
2 garlic cloves, finely shredded or very finely sliced
1-2 teaspoons chilli flakes, to taste

Method

  1. To make the hot–sour dressing, combine the soy sauce, vinegar, oils, sugar, rice wine and stock in a bowl and whisk until the sugar has dissolved. Stir in the ginger, garlic and chilli flakes. Set aside.
  2. Cut the prawns in half lengthwise. Drain the tofu well, taking care not to break it. Carefully cut the tofu into 1 cm thick slices and lay them neatly in a large bowl. Scatter the prawns over the tofu, then pour over the dressing. Garnish with the coriander and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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