Steamed Rooster Shaped Prawn Ball with Egg Tofu

It has been quite a while since I last blogged! 

Taking care of an infant again isn't an easy task, the night feeding (waking up almost every 2 hours), frequent change of diapers, constant attention seeking... well the list goes on. But, all that will pass one day, so I treasure every moment I have with her!

And now, finally, all the 3 kids are well asleep, and I am back to my computer again! 

Long story short, as Chinese New Year is approaching, we bid good bye to the year of monkey and welcome year of rooster. Here is a dish that you can prepare for your reunion dinner to surprise your family member. Simple, healthy and definitely child approved!

Steamed Rooster Shaped Prawn Ball with Egg Tofu

Ingredients
A

• 250g prawn deshelled and devein, keep the tail part and set aside
• 1 tsp corn starch
• 1 tbsp corn oil
• 1/4 salt
• a dash of pepper

B

• 2 egg tofu
• corn kernel
• black sesame seeds

C

• 1 head brocolli
• 1/2 cup mixed frozen vegetable

D

• 3/4 tbsp oyster sauce
• 1/2 cup chicken broth
• 1/2 tsp sesame oil
• 1/2 tsp corn starch

Cooking Directions

1. Mince the prawn, set aside the tail part.
2. Mix together ingredients A and stir until the mixture get sticky.
3. Cut the egg tofu into 10 1-inch-thick slices.
4. Dig out a small portion in the middle of the egg tofu.
5. Divide the prawn mixture into 10 portions, roll each portion round and place it on top of the egg tofu.
6. Decorate the prawn ball with prawn tail as the comb of the rooster, black sesame seeds as eyes, and corn kernel as mouth.
7. Steam the egg tofu with prawn ball on high for 15 minutes.
8. Meanwhile, blanch ingredients C.
9. To make the gravy, combine ingredients D and bring it to boil, let it simmer until thick.
10. Alternate the brocolli and egg tofu on a plate, and fill the middle of the plate with mixed vegetables.
11. Drizzle the gravy over the dish and serve hot